Rice bran as a source of dietary fibre in pasta

著者: Skurray, G.R. (Hawkesbury Agricultural College, Richmond (Australia). Faculty of Food and Environmental Science), Young, D., Nguyen, M.
出版事項 2013

Factors affecting properties of rice noodles prepared with an extruder

著者: Khandker, A.K., De Mosqueda, M.B., Del Rosario, R.R., Juliano, B.O. (International Rice Research Institute, Los Banos (Philippines))
出版事項 2013

Boric acid and its determination in foods

著者: Siti Mizura Shahid, Siong, T.E. (Institute for Medical Research, Kuala Lumpur (Malaysia). Div. of Human Nutrition)
出版事項 2013

Vermicelli processing

著者: Roziah Ibrahim
出版事項 2013