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    The effect of different storage times and methods on the chemical and organoleptic properties of white cooked rice and black cooked rice

    The effect of different storage times and methods on the chemical and organoleptic properties of white cooked rice and black cooked rice Por Purwaningsih, Heni, Kristamtini, Kristamtini, Rahardjo, Pamudji, Nusantoro, Bangun Prajanto, Apriyati, Erni, Indrasari, Siti Dewi, Rubiyo, Rubiyo

    Publicado em 2022
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