Quality attributes of parboiled rice prepared with a parboiling process using a rotating sieve system

Thumbnail Image

Date

2019-01-01

Authors

Journal Title

Journal ISSN

Volume Title

Publisher

Abstract

Description

Keywords

Parboiling, Sieve (category theory)

Citation

URI

https://dspace.kmitl.ac.th/handle/123456789/8088

Collections

All

Endorsement

Review

Supplemented By

Referenced By