EFFECT OF PARBOILING AND MILLING PROCESS ON AMINO ACIDS CONTENT AND BIOLOGICAL EVALUATION OF RICE PROTEIN
iKNiTO Journal Management System

Journal Management System

Abd El-Hady, S., Zein, R., Abd El-Rassol, E. (2006). EFFECT OF PARBOILING AND MILLING PROCESS ON AMINO ACIDS CONTENT AND BIOLOGICAL EVALUATION OF RICE PROTEIN. EKB Journal Management System, 31(5), 2973-2981. doi: 10.21608/jfds.2006.236461
Sahar R. Abd El-Hady; Ragga I. Zein; E. A. Abd El-Rassol. "EFFECT OF PARBOILING AND MILLING PROCESS ON AMINO ACIDS CONTENT AND BIOLOGICAL EVALUATION OF RICE PROTEIN". EKB Journal Management System, 31, 5, 2006, 2973-2981. doi: 10.21608/jfds.2006.236461
Abd El-Hady, S., Zein, R., Abd El-Rassol, E. (2006). 'EFFECT OF PARBOILING AND MILLING PROCESS ON AMINO ACIDS CONTENT AND BIOLOGICAL EVALUATION OF RICE PROTEIN', EKB Journal Management System, 31(5), pp. 2973-2981. doi: 10.21608/jfds.2006.236461
Abd El-Hady, S., Zein, R., Abd El-Rassol, E. EFFECT OF PARBOILING AND MILLING PROCESS ON AMINO ACIDS CONTENT AND BIOLOGICAL EVALUATION OF RICE PROTEIN. EKB Journal Management System, 2006; 31(5): 2973-2981. doi: 10.21608/jfds.2006.236461