Komposisi serat makanan beberapa fraksi sosoh beras
Brown rice of three varieties (IR-64, Cisadane and Pandan Wangi) were milled gradually to obtain milling fractions comprising 0-7.5% milling fraction I (FSI), 7.5-15% (FSII), 15-22.5%(FSIII), 22.5-30% (FSIV) and milled rice. The milling fraction and milled rice were analyzed for their dietary fiber...
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[Yogyakarta] : Universitas Gadjah Mada
1997
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