In vitro rumen fermentability kinetics of parboiled rice bran
Parboiled rice product has been widely produced by industry in the developing countries. The increasing of parboiled rice product will consequently increased rice bran waste. Therefore, the objective of the study was to analyze the effect of parboiling processes on nutritional value of rice bran and...
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| मुख्य लेखकों: | , , , , , , , |
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| स्वरूप: | EJournal Article |
| प्रकाशित: |
Diponegoro University,
2019-03-21.
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| विषय: | |
| ऑनलाइन पहुंच: | Get Fulltext Get Fulltext |
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| बोधानक: |
A1234.567 |
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| प्रति 1 | उपलब्ध |