Effect of parboiling and related treatments on the milling, nutritional, and cooking quality of rice
By: by Jenkin W. Jones, Lawrence Zeleny, and John W. Taylor
Contributors: Zeleny, Lawrence, 1904-; Taylor, J. W. (John Walter), 1890-
Series: Circular / United States Department of Agriculture -- no. 752; Circular (United States. Dept. of Agriculture) -- no. 752.
Publisher: U.S. Dept. of Agriculture
Published: 1946
Place of publication: Washington, D.C
Language: eng
Number of pages: 15
Subjects: Parboiled Rice
Notes: Caption title.

Bibliography: p. 15.