na INLIS000000000000203 Indonesia 0010-0322000103 <An >Investigation of flavour formation in cooked rice under boiling and high temperature heating conditions Dody D. Handoko London University of Reading 2014 159 p. 30 cm ISBN: 633.18:641.52-035.66 HAN i 633.18:641.52-035.66 HAN i RICE ORYZA SATIVA FLAVOUR COOKING COOKED RICE BOILING TEMPERATURE, HIGH HEATING BBPADI FH S3 S1/S2/S3/LT/LP UNIVERSITY OF READING TESIS 054/2014