Effects of milling degree on the chemical composition, physicochemical properties and cooking characteristics of brown rice /

A. Rosniyana,

Effects of milling degree on the chemical composition, physicochemical properties and cooking characteristics of brown rice / by A. Rosniyana, I.H. Rukunudin and S.A. Shariffah Norin - Serdang : Malaysian Agricultural Research and Development Institute (MARDI), 2006 - 1 page


Chemical
Cooking
Milling degree
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