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The present study was aimed to compare proximate composition, physical, and cooking properties of locally cultivated rice varieties of Kashmir division viz.; SR-1, K-448, and K-39. Various physiochemical properties were studied. The relationship between physical, proximate composition, and cooking properties was determined using Pearson's correlation. Length-breadth (L/B) ratio showed a significant positive correlation with kernel length and negative correlation with thousand kernel weight,doi:10.1080/23311932.2015.1099175 fatcat:ng2etacqqvhtllry2mhmgyprzu