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About this Agricultural and Biological Sciences article
Enhancement of Nutritional and Antioxidant Properties of Brown Rice Flour Through Solid‐State Yeast Fermentation by Ilowefah, Muna; Bakar, Jamilah; Ghazali, Hasanah M.; Muhammad, Kharidah is a Agricultural and Biological Sciences article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- Ilowefah, Muna; Bakar, Jamilah; Ghazali, Hasanah M.; Muhammad, Kharidah
- Publisher
- AACC International (American Association of Cereal Chemists); Wiley (John Wiley & Sons); John Wiley and Sons Inc.; Wiley (ISSN 0009-0352)
- Published
- 2017
- Field
- Agricultural and Biological Sciences (Life Sciences)