These results are based on a study carried out on three different types of kernel.
These results are based on a study carried out on three different types of kernel.
These results are based on a study carried out on three different types of kernel.
These results are based on a study carried out on three different types of kernel.
These results are based on a study carried out on three different types of kernel.
These results are based on a study carried out on three different types of kernel.
These results are based on a study carried out on three different types of kernel.
These results are based on a study carried out on three different types of kernel.
These results are based on a study carried out on three different types of kernel.
These results are based on a study carried out on three different types of kernel.
These results are based on a study carried out on three different types of kernel.
These results are based on a study carried out on three different types of kernel.
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is the repeatability limit.
Number of laboratories retained after eliminating outliers | 13 | 11 |
Number of laboratories retained after eliminating outliers | 13 | 11 |
Number of laboratories retained after eliminating outliers | 13 | 11 |
Number of laboratories retained after eliminating outliers | 13 | 11 |
Number of laboratories retained after eliminating outliers | 13 | 11 |
Number of laboratories retained after eliminating outliers | 13 | 11 |
Number of laboratories retained after eliminating outliers | 13 | 11 |
Number of laboratories retained after eliminating outliers | 13 | 11 |
Number of laboratories retained after eliminating outliers | 13 | 11 |
Number of laboratories retained after eliminating outliers | 13 | 11 |
Number of laboratories retained after eliminating outliers | 13 | 11 |
Number of laboratories retained after eliminating outliers | 13 | 11 |
The starch of waxy rice consists almost entirely of amylopectin. The kernels have a tendency to stick together after cooking.
The starch of waxy rice consists almost entirely of amylopectin. The kernels have a tendency to stick together after cooking.
The starch of waxy rice consists almost entirely of amylopectin. The kernels have a tendency to stick together after cooking.
The starch of waxy rice consists almost entirely of amylopectin. The kernels have a tendency to stick together after cooking.
The starch of waxy rice consists almost entirely of amylopectin. The kernels have a tendency to stick together after cooking.
The starch of waxy rice consists almost entirely of amylopectin. The kernels have a tendency to stick together after cooking.
This is a preamble
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This is a preamble
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A
These results are based on a study carried out on three different types of kernel.
These results are based on a study carried out on three different types of kernel.
These results are based on a study carried out on three different types of kernel.
These results are based on a study carried out on three different types of kernel.
These results are based on a study carried out on three different types of kernel.
A
These results are based on a study carried out on three different types of kernel.
These results are based on a study carried out on three different types of kernel.
These results are based on a study carried out on three different types of kernel.
These results are based on a study carried out on three different types of kernel.
These results are based on a study carried out on three different types of kernel.
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