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FOOD RESOURCE
COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY

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Garrett, Theodore Francis (edited by). 1898. the Encyclopedia of Practical Cookery. L. Upcott Gill, 170, Strand, W.C. London. Vol. III

is the name given by the East Indians to unhusked rice.

Excerpts from Bender, Arnold E. 1990. Dictionary of Nutrition and Food Technology. Butterworths, Boston.

Rice in the husk after threshing; also known as rough rice.

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