Nutritional and sensory qualities of cooked parboiled and non-parboiled dehulled rice (Oryza sativa L.) IR 68) at soft dough and hard dough stage

Author

Erica Baraquio Tabuac

Date

2005

Document Type

Master Thesis

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 995 2005 A6 T33

Recommended Citation

Tabuac, Erica Baraquio, "Nutritional and sensory qualities of cooked parboiled and non-parboiled dehulled rice (Oryza sativa L.) IR 68) at soft dough and hard dough stage" (2005). Graduate Student's Output. 1163.
https://www.ukdr.uplb.edu.ph/etd-grad/1163