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2020•Journal of Food Measurement & CharacterizationRequires access

Effect of parboiling methods on the physicochemical characteristics and glycemic index of rice varieties

S. Sivakamasundari, J.A. Moses, C. Anandharamakrishnan

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Key concepts: Parboiling, Amylose, Glycemic index, Steaming, Food science, Chemistry, Population, Starch

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Effect of parboiling methods on the physicochemical characteristics and glycemic index of rice varieties — Research Paper | ScholarLens