Suman, and Pinky Boora. “Changes in Soluble Protein Fractions of Rice Varieties After Cooking by Different Methods”. The Indian Journal of Nutrition and Dietetics 53, no. 3 (June 10, 2016): 277–285. Accessed May 8, 2024. http://informaticsjournals.com/index.php/ijnd/article/view/5298.