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201 REFERENCES Abdul Halim and Bhattacharya, K.R. 1978. Effect of degree and pressure of milling on the stickiness of milled parboiled rice. Journal of food Quality. May 14, abstract. Ajayi, O.A and Agun, A.B. 1989. Effect of degree of parboiling on some quality parameters of rice. J. Fd. Sci. Tech. 26(5):245-247. Akolkar, P.N and Parekh, L.J. 1983. Nutritive Value of Soy Idli. J. Fd. Sci. Tech. 20: 1-4. Ali, S.Z and Bhattacharya. K.R. 1972. Hydration and amylase-solubility behavior of parboiled rice. Lebensm. Wiss.Tech. 5:207-212. Ali, S.Z and Bhattacharya, K.R. 1976. Starch retrogradation and starch damage in parboiled rice and flaked rice, Starke. 28: 233. Ali, S.Z and Bhattacharya, K.R. 1982. Studies on pressure parboiling of rice. J. Fd. Sci. Tech. 17: 236-242. American Diabetes Association, 1994. New recommendations and principles of diabetes management. Nutr. Rev. 52:235-240. Amarjeet, K and Sekhon, K.S.1994. Evaluation of nutritional quality of parboiled rice. J. Food. Sci. Tech. 31(2):162-164. Ana Lourdes Romero., Jesus Enrique Romero., Samuel Galaviz.,and Maria Luz Fernandez. 1998. Cookies enriched with psyllium or oat bran lower plasma LDL cholesterol in normal and hypercholesterolemic men from Northern Mexico. J. Am. Coll. Nutr. 17(6):601-608. Anderson, J.W., Smith, B.M., Gustafson, N.J. 1994. Health benefits and practical aspects of high fiber diets. Am. J. Clin. Nutr. 59: 1242- 1247. Anderson, J. W., Baird, P., Davis Jr, R. H., Ferreri, S., Knudtson, M., Koraym, A., Waters, V and Williams, C. L. 2009. Health benefits of dietary fiber. Nutr. Rev. 67: 188–205. Print to PDF without this message by purchasing novaPDF (http://www.novapdf.com/)
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REFERENCES

Abdul Halim and Bhattacharya, K.R. 1978. Effect of degree and pressure of milling

on the stickiness of milled parboiled rice. Journal of food Quality. May 14,

abstract.

Ajayi, O.A and Agun, A.B. 1989. Effect of degree of parboiling on some quality

parameters of rice. J. Fd. Sci. Tech. 26(5):245-247.

Akolkar, P.N and Parekh, L.J. 1983. Nutritive Value of Soy Idli. J. Fd. Sci. Tech.

20: 1-4.

Ali, S.Z and Bhattacharya. K.R. 1972. Hydration and amylase-solubility behavior of

parboiled rice. Lebensm. Wiss.Tech. 5:207-212.

Ali, S.Z and Bhattacharya, K.R. 1976. Starch retrogradation and starch damage in

parboiled rice and flaked rice, Starke. 28: 233.

Ali, S.Z and Bhattacharya, K.R. 1982. Studies on pressure parboiling of rice. J. Fd.

Sci. Tech. 17: 236-242.

American Diabetes Association, 1994. New recommendations and principles of

diabetes management. Nutr. Rev. 52:235-240.

Amarjeet, K and Sekhon, K.S.1994. Evaluation of nutritional quality of parboiled

rice. J. Food. Sci. Tech. 31(2):162-164.

Ana Lourdes Romero., Jesus Enrique Romero., Samuel Galaviz.,and Maria Luz

Fernandez. 1998. Cookies enriched with psyllium or oat bran lower plasma

LDL cholesterol in normal and hypercholesterolemic men from Northern

Mexico. J. Am. Coll. Nutr. 17(6):601-608.

Anderson, J.W., Smith, B.M., Gustafson, N.J. 1994. Health benefits and practical

aspects of high fiber diets. Am. J. Clin. Nutr. 59: 1242- 1247.

Anderson, J. W., Baird, P., Davis Jr, R. H., Ferreri, S., Knudtson, M., Koraym, A.,

Waters, V and Williams, C. L. 2009. Health benefits of dietary fiber. Nutr.

Rev. 67: 188–205.

Print to PDF without this message by purchasing novaPDF (http://www.novapdf.com/)

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