Research Article
Functional Analysis of the Differences in the Dimensions of Two Types of Boiled and Steamed Rice Grains
| Group number | Group | Cluster |
| 1 | Long-grain white (steaming) | 1 | 2 | Long-grain white (boiling) | 2 | 3 | Parboiled (steaming) | 1 | 4 | Parboiled (boiling) | 1 |
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