Biochemical basis for the In vitro digestibility of proteins in raw and cooked Indica and Japonica rices (Oryza sativa L.) with low amylose content

Author

Joy Bartolome Duldalao

Date

1999

Document Type

Master Thesis

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 995 1999 A13 D85

Recommended Citation

Duldalao, Joy Bartolome, "Biochemical basis for the In vitro digestibility of proteins in raw and cooked Indica and Japonica rices (Oryza sativa L.) with low amylose content" (1999). Graduate Student's Output. 673.
https://www.ukdr.uplb.edu.ph/etd-grad/673