Correct answer: (B) Vitamin-B retention is lower.; (C) Cooking to the same softness takes less time.
Explanation
Parboiling gelatinizes starch and subsequently hardens the dried kernel. Water-soluble B vitamins migrate inward, improving their retention through milling, and the firmer rice generally requires longer cooking to comparable softness. Thus B and C are the intended incorrect statements; A and the stated bran-oil effect D are accepted. Select **B, C**.
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