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Publikováno v:
Jurnal Teknologi. 70
The purpose of this study was to determine the physicochemical properties, cooking characteristics and nutritional content of MR 283 and MR 284 rice varieties. These samples were evaluated in form of milled rice. The physicochemical properties determ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0c30c8b7c21dec7ed93653390577fbb8
https://doi.org/10.11113/jt.v70.3540
https://doi.org/10.11113/jt.v70.3540
