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Effect of milling degree on the sensory characteristics of various cooked rice dishes / by Zainun Che Ahamad, Salma Omar and Hamidah Husin

By:

Rosniyana Ahmad [author]

Material type: Text

Text

TextPublication details: Serdang : Malaysian Agricultural Research and Development Institute (MARDI), 2005Description: 1 pageContent type:

text

Media type:

computer

Carrier type:

online resource

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Item type	Current library	Call number	Status	Date due	Barcode
Articles	Halal Development Corporation Library Open Shelves	JART 003148 (Browse shelf(Opens below))	Available

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Previous	JART 003145 Precipitation of protein, proximate analysis and amino acid composition of waste effluent of prawn processing /	JART 003146 Effect of packaging on the storage quality of fishburger /	JART 003147 Organoleptic acceptability and nutritional properties of the sweetpotato-based traditional cakes produced using sweetpotato flour /	JART 003148 Effect of milling degree on the sensory characteristics of various cooked rice dishes /	JART 003149 Physical and chemical properties of pineapple juice, agglomerate and drink /	JART 003150 Physical, chemical and quality properties of starfruit juice, agglomerate and drink /	JART 003151 The influence of genotype and media on callus induction and green plant regeneration of F1 genotypes of Oryza sativa L. /	Next

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