Effect of heat treatment (accelerated ageing) on the physicochemical and cooking properties of rice at different moisture contents /

Rosniyana Ahmad,

Effect of heat treatment (accelerated ageing) on the physicochemical and cooking properties of rice at different moisture contents / by Rosniyana Ahmad, Hashifah Mohd. Ali and Shariffah Norin Syed Abdullah - Serdang : Malaysian Agricultural Research and Development Institute (MARDI), 2004 - 1 page


Aged paddy
Cooking properties
Physicochemical
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