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Effect of Cooking on Nutritional Quality of Raw and Parboiled Rice
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Rice is a very wideiy used stapie cereal and is a main source of energy for more than two-thirdsof population in India'. It has highest digestibility value and protein efficiency ratio among all the cereals. There are many rice species which usually do not show similar nutritional and physical properties. The digestible protein and starch and available minerals change in different species.
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