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The effects of polishing on proximate compositions, physico-chemical characteristics, mineral compositions and antioxidant properties of the rice flours obtained from three different pigmented rice varieties (Chak-hao Angangba, Chak-hao Amubi and Chak-hao Poireiton) were investigated. The rice varieties were significantly (P < 0.05) different in the contents of the test characteristics. Lipids,...
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