Please use this identifier to cite or link to this item: http://thuvienlamdong.org.vn:81/handle/DL_134679/54825
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dc.contributor.authorNguyễn, Văn Hiệp
dc.contributor.authorNguyễn, Hoàng Anh
dc.contributor.authorLê, Thị Ngọc Ái
dc.contributor.authorLê, Thủy Tiên
dc.contributor.authorNguyễn, Linh Phương
dc.date.accessioned2023-12-26T02:45:38Z-
dc.date.available2023-12-26T02:45:38Z-
dc.date.issued2022
dc.identifier.urihttps://sti.vista.gov.vn/tw/Pages/tai-lieu-khcn.aspx?ItemID=342076en
dc.identifier.urihttp://thuvienlamdong.org.vn:81/handle/DL_134679/54825-
dc.language.isovien
dc.relation.ispartofseriesTạp chí Công thương - 2022 - no.5 - tr.378-384 - ISSN.0866-7756en
dc.subjectTạp chí Công thươngen
dc.titleTối ưu hóa quá trình thủy phân tinh bột gạo lứt huyết rồng bằng enzyme a-amylase trong sản xuất nước gạo lứt huyết rồng lên men = Optimizing the hydrolysis of red rice by using o-amylase for the production of fermented red rice beverageen
dc.typeArticleen
item.fulltextCó toàn văn-
item.openairetypeArticle-
item.grantfulltextopen-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.cerifentitytypePublications-
item.languageiso639-1vi-
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