The Effect of Soaking Temperature and Cinnamon Extract Concentration on the Quality of Parboiled Rice

Yulianto, Wisnu Adi and Tistianingrum, Nugrah Widiastuti and Swasono, F. Didiet Heru (2021) The Effect of Soaking Temperature and Cinnamon Extract Concentration on the Quality of Parboiled Rice. Korespodensi. INTERNATIONAL FOOD CONFERENCE (IFC).

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Bukti Korespondensi Proceeding WIMA Surabaya 2021-compressed.pdf

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Item Type: Monograph (Korespodensi)
Subjects: A General Works > AC Collections. Series. Collected works
Divisions: Fakultas Agroindustri > Program Studi Teknologi Hasil Pertanian
Depositing User: THP UMBY
Date Deposited: 31 Mar 2023 04:26
Last Modified: 31 Mar 2023 04:26
URI: http://eprints.mercubuana-yogya.ac.id/id/eprint/18764

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