Mardiah, M (2022) Effect of Cooking Methods on The Physicochemical and Organoleptic Properties of Inpari IR Nutrizinc and Inpari 45 Rice Varieties. In: The 3rd International Conference on Agricultural Postharvest Handling and Processing.
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PROCEEDING_Effect_of_Cooking_Methods_on_The_Physic.pdf Download (2MB) | Preview |
| Item Type: | Conference or Workshop Item (Paper) |
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| Subjects: | Q Science > QD Chemistry |
| Divisions: | Sekolah Pascasarjana > Magister Teknologi Pangan |
| Depositing User: | Andri Brawijaya |
| Date Deposited: | 19 Sep 2022 03:30 |
| Last Modified: | 19 Sep 2022 03:30 |
| URI: | http://repository.unida.ac.id/id/eprint/2131 |
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