Komposisi serat makanan beberapa fraksi sosoh beras
Brown rice of three varieties (IR-64, Cisadane and Pandan Wangi) were milled gradually to obtain milling fractions comprising 0-7.5% milling fraction I (FSI), 7.5-15% (FSII), 15-22.5%(FSIII), 22.5-30% (FSIV) and milled rice. The milling fraction and milled rice were analyzed for their dietary fiber...
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| Format: | Article NonPeerReviewed |
| Published: |
[Yogyakarta] : Universitas Gadjah Mada
1997
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| Online Access: | https://repository.ugm.ac.id/23969/ http://i-lib.ugm.ac.id/jurnal/download.php?dataId=6937 |
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| Institution: | Universitas Gadjah Mada |