The effect of pandan leaf extract addition method and cooling period on the preference levels,  chemical properties and glycemic index of Cr and Mg fortified – parboiled rice

Yulianto, Wisnu Adi and Sulityani, Sulistyani and Swasono, Didit Heru The effect of pandan leaf extract addition method and cooling period on the preference levels,  chemical properties and glycemic index of Cr and Mg fortified – parboiled rice. Korespodensi. Food Research.

[thumbnail of Kotespondensi] Text (Kotespondensi)
Bukti Korespondensi Food research untuk The effect-compressed.pdf

Download (1MB)
Item Type: Monograph (Korespodensi)
Subjects: A General Works > AC Collections. Series. Collected works
Depositing User: THP UMBY
Date Deposited: 29 Mar 2023 21:49
Last Modified: 29 Mar 2023 21:50

Actions (login required)

View Item
View Item