OGHBAEI, M.; PRAKASH, J. Effect of Cooking on Nutritional Quality of Raw and Parboiled Rice. The Indian Journal of Nutrition and Dietetics, [S. l.], v. 47, n. 5, p. 188–199, 2010. Disponível em: https://informaticsjournals.com/index.php/ijnd/article/view/4775. Acesso em: 7 may. 2024.