Google Documents : Gelatinization Properties of Parboiled Siramog Varieties Black Rice with Variation of Immersion Time and Sodium Citrate Concentration: Sifat Gelatinisasi Beras Hitam Pratanak …
| Title | Gelatinization Properties of Parboiled Siramog Varieties Black Rice with Variation of Immersion Time and Sodium Citrate Concentration: Sifat Gelatinisasi Beras Hitam Pratanak … |
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| Abstract | |
| Authors | N Aini, A Widodo, H Dwiyanti |
| Journal Name | AGROSAINSTEK: Jurnal Ilmu dan Teknologi Pertanian 6 (2), 19-27, 2022 |
| Publish Year | 2022 |
| Citation | (not set) |
| Url | https://scholar.google.com/scholar?q=+intitle:"Gelatinization Properties of Parboiled Siramog Varieties Black Rice with Variation of Immersion Time and Sodium Citrate Concentration: Sifat Gelatinisasi Beras Hitam Pratanak …" |
| Author | Dr Ir HIDAYAH DWIYANTI, M.Si |
| File | 6766189.pdf |