Proximate and sensory analysis of cooked Red Rice (Raktashali) at room temperature. International Journal of Food and Nutritional Sciences, [S. l.], v. 13, n. 3, p. 547–556, 2024. Disponível em: https://ijfans.org/index.php/Journal/article/view/1528. Acesso em: 16 jul. 2026.