検索結果 - Juliano, B. O.

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  1. 1

    Amylodextrin produced by hydrochloric acid corrosion of raw rice as fat replacer 著者: Escalante, L. V.

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  2. 2

    The search for the grain quality of raw and cooked IR64 milled rice among Philippine Seed Board rice varieties 著者: Roferos, L. T.

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  3. 3

    The search for the grain quality of raw and cooked IR64 milled rice among Philippine seed board rice varieties. 著者: Roferos, L. T.

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  4. 4

    Amylose content preference for cooked milled rice among Filipino consumers in non-irrigated lowland ecosystems. 著者: Felix, A. dR

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  5. 5

    Phytate in the Filipino diet and its correlation with iron status an exploratory study 著者: Felix, A. dR

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  6. 6

    The effect of apparent amylose content and dietary fibre on the glycemic response of different varieties of cooked milled and brown rice. 著者: Trinidad, T. P.

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