00867     2200313   4500001002100000008004700021035002000068245013000088260004000218300001800258020001000276084003100286082003100317650000900348650001700357650001200374650001200386650001600398650001200414650002200426650001200448650001100460650000700471650000700478650001900485650002600504650001000530990001300540INLIS000000000000203                                   Indonesia    a0010-0322000103  a<An >Investigation of flavour formation in cooked rice under boiling and high temperature heating conditionscDody D. Handoko  aLondonbUniversity of Readingc2014  a159 p.c30 cm  aISBN:  a633.18:641.52-035.66 HAN i  a633.18:641.52-035.66 HAN i  aRICE  aORYZA SATIVA  aFLAVOUR  aCOOKING  aCOOKED RICE  aBOILING  aTEMPERATURE, HIGH  aHEATING  aBBPADI  aFH  aS3  aS1/S2/S3/LT/LP  aUNIVERSITY OF READING  aTESIS  a054/2014