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au.\*:("SHIVANNA CS")

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LEACHING LOSSES DURING COMMERCIAL PARBOILING OF PADDY BY THE HOT SOAKING METHOD.SHIVANNA CS.1976; J. FOOD SCI. TECHNOL.; INDIA; DA. 1976; VOL. 13; NO 2; PP. 94-95; BIBL. 2 REF.Article

ECONOMIES OF PRESSURE PARBOILING OF PADDY = ECONOMIE DE L'ETUVAGE DU RIZ SOUS PRESSIONSHIVANNA CS.1974; J. FOOD SCI. TECHNOL.; INDIA; DA. 1974; VOL. 11; NO NO 6; PP. 286-287; BIBL. 3 REF.Article

STUDIES ON PRESERVATION OF MOIST PADDY AFTER HARVEST = ETUDES SUR LA CONSERVATION DU PADDY HUMIDE APRES RECOLTESHIVANNA CS; KUDARATHULLA B.1972; J. FOOD SCI. TECHNOL.; INDIA; DA. 1972; VOL. 9; NO 3; PP. 129-134; BIBL. 6 REF.Serial Issue

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