Effect of Degree of Milling (DOM) on Physicochemical and Nutritional Quality of Selected Rice Variety (BRRI dhan78).

Akter S, Begum R, Dipti SS, Alim MA, Shuchy SI, Shozib HB, Hasan MR

Open source

DOI: 10.1155/ijfo/6034633
Published: 2025
Container: International journal of food science
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.1155/ijfo/6034633,
  title = {Effect of Degree of Milling (DOM) on Physicochemical and Nutritional Quality of Selected Rice Variety (BRRI dhan78).},
  author = {Akter S and Begum R and Dipti SS and Alim MA and Shuchy SI and Shozib HB and Hasan MR},
  year = {2025},
  journal = {International journal of food science},
  doi = {10.1155/ijfo/6034633},
  url = {https://doi.org/10.1155/ijfo/6034633}
}

RIS

TY  - JOUR
TI  - Effect of Degree of Milling (DOM) on Physicochemical and Nutritional Quality of Selected Rice Variety (BRRI dhan78).
AU  - Akter S
AU  - Begum R
AU  - Dipti SS
AU  - Alim MA
AU  - Shuchy SI
AU  - Shozib HB
AU  - Hasan MR
PY  - 2025
JO  - International journal of food science
DO  - 10.1155/ijfo/6034633
UR  - https://doi.org/10.1155/ijfo/6034633
ER  -

APA

S, A., R, B., SS, D., MA, A., SI, S., HB, S., & MR, H. (2025). Effect of Degree of Milling (DOM) on Physicochemical and Nutritional Quality of Selected Rice Variety (BRRI dhan78).. International journal of food science. https://doi.org/10.1155/ijfo/6034633

Source records

pubmed · retrieved 2026-09-26T17:50:07.912Z
europe-pmc · retrieved 2026-09-26T17:50:07.928Z
doaj · retrieved 2026-09-26T17:50:07.923Z