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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| Главные авторы: | , , , , , , , |
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| Формат: | EJournal Article |
| Опубликовано: |
Diponegoro University,
2019-03-21.
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