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Risk of Bacillus cereus in Relation to Rice and Derivatives
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Evaluation of Starch Hydrolysis for Glycemic Index Prediction of Rice Varieties
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Rice Bran Stabilisation and Oil Extraction Using the Microwave-Assisted Method and Its Effects on GABA and Gamma-Oryzanol Compounds
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Near-Infrared Spectroscopy and Machine Learning: Analysis and Classification Methods of Rice
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Rice Compounds with Impact on Diabetes Control
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Unraveling seasonings impact on cooked rice quality: Technological and nutritional implications for sushi
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