Effects of artisanal parboiling steaming time and variety on grain quality, mineral and digestive properties of rice
<|begin_of_text|><|start_header_id|>system<|end_header_id|> You are a research archivist expert in dataset metadata. Answer the question truthfully.  <|eot_id|><|start_header_id|>user<|end_header_id|> Here is the Description of a dataset. Description:'To elucidate the effect of different parboiling steaming time on the physicochemical and nutritional and digestive properties of rice, four varieties; NERICA1, NERICA7, IR841 and WITA4 were soaked at the same temperature (85oC) and steamed for 5, 15, 25, 35 and 45 min using a complete randomized design with 3 replications' . Please return only a json list of at most 3 Keywords corresponding to the Description:.<|eot_id|><|start_header_id|>assistant<|end_header_id|> {"Answer" : ["gelatinization","paddy","rice","varieties"]} <|eot_id|>
 Here is the Description of a dataset. Description:'To elucidate the effect of different parboiling steaming time on the physicochemical and nutritional and digestive properties of rice, four varieties; NERICA1, NERICA7, IR841 and WITA4 were soaked at the same temperature (85oC) and steamed for 5, 15, 25, 35 and 45 min using a complete randomized design with 3 replications' . Please return only a json list of at most 3 Keywords corresponding to the Description:.
To elucidate the effect of different parboiling steaming time on the physicochemical and nutritional and digestive properties of rice, four varieties; NERICA1, NERICA7, IR841 and WITA4 were soaked at the same temperature (85oC) and steamed for 5, 15, 25, 35 and 45 min using a complete randomized design with 3 replications
gelatinization; paddy; rice; varieties