Effect of parboiling on thiamin, protein and fat of rice.
D003296:Cooking; D005223:Fats / Q000032:analysis*; D005525:Food-Processing Industry; D006358:Hot Temperature; D012275:Oryza / Q000032:analysis* / Q000502:physiology; D010940:Plant Proteins / Q000032:analysis*; D012995:Solubility; D013213:Starch / Q000032:analysis; D013831:Thiamine / Q000032:analysis*; D014867:Water
D005223:Fats; D010940:Plant Proteins; D014867:Water; D013213:Starch; D013831:Thiamine