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

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Item type	Current library	Call number	Status	Date due	Barcode
Articles	Halal Development Corporation Library Open Shelves	JART 003016 (Browse shelf(Opens below))	Available

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Previous	JART 003013 Effect of different packagings and storage temperatures on the quality of fresh-cut red chilli /	JART 003014 Toxicological evaluation of dried kacangma (Leonurus sibiricus) in rats: I. Blood chemistry, body and organ weight changes /	JART 003015 Quality evaluation of retailed packed Malaysian milled rice sold in the market /	JART 003016 Effects of milling degree on the chemical composition, physicochemical properties and cooking characteristics of brown rice /	JART 003017 Effects of root restriction on growth, flowering and water uptake of starfruit /	JART 003018 Effects of rates of organic fertiliser on growth, yield and nutrient content of cabbage (Brassica oleracea var. capitata) grown under shelter /	JART 003019 Effects of different sizes of planting material on the establishment and precocity of durian /	Next

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