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Response of Rice (Oryza sativa L.) Cooking Quality Properties to Nitrogen and Potassium Application

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Bahmaniar, M.A. and G.A. Ranjbar,, 2007. Response of rice (Oryza sativa L.) cooking quality properties to nitrogen and potassium application.. Pak. J. Biol. Sci., 10: 1880-1884.

DOI: 10.3923/pjbs.2007.1880.1884

URL: https://scialert.net/abstract/?doi=pjbs.2007.1880.1884
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