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Nutritional Content of Brown Rice and White Rice from Organic Rice of Mentik Susu Varieties with Parboiled Method

Google Pages: 418-426 DOI: https://doi.org/10.55677/ijlsar/V02I11Y2023-01 Google Scholar

Dwi Eva Nirmagustina, Sri Handayani

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Google Pages: 427-440 DOI: https://doi.org/10.55677/ijlsar/V02I11Y2023-02 Google Scholar

Franck Junior Ngandjui Tchapga, Asafor Henry Chotangui, Enongene Beltin Epie, Wilfried Dongmo, Toscani Deffo Ngompe, Tankou Christopher Mubeteneh

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Google Pages: 441-444 DOI: https://doi.org/10.55677/ijlsar/V02I11Y2023-03 Google Scholar

Ricardo O. Russo, Adriana Figueroa

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Google Pages: 445-456 DOI: https://doi.org/10.55677/ijlsar/V02I11Y2023-04 Google Scholar

Said Baroud, Saida Tahrouch, Abdelhakim Hatimi

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Google Pages: 457-462 DOI: https://doi.org/10.55677/ijlsar/V02I11Y2023-05 Google Scholar

Diana María Sifuentes Saucedo, Jorge Vargas Monter, Juan Noguez Estrada, Adrián Zaragoza Bastida, Samuel Vargas López, Rafael Nieto Aquino

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Google Pages: 463-467 DOI: https://doi.org/10.55677/ijlsar/V02I11Y2023-06 Google Scholar

Ni Nyoman Suryani, I Wayan Suarna, M. A. P. Duarsa

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Google Pages: 468-475 DOI: https://doi.org/10.55677/ijlsar/V02I11Y2023-07 Google Scholar

Imbang Haryoko, Agustinah Setyaningrum, Pambudi Yuwono, Caribu Hadi Payitno

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