Aboukzail, Jehan, <br/><br/>
Development of gluten-free bread using Malaysian brown rice (Oryza sativa L.) flour as main ingredient / 
Jehan Aboukzail. 
 - xxviii, 265 pages :  illustrations ;  30 cm. 
<br/><br/>Thesis (Ph.D.)-Universiti Kebangsaan Malaysia, 2018. 
<br/><br/>References : page 244-262. 
<br/><br/><label>Subjects--Corporate Names: </label><br/>Universiti Kebangsaan Malaysia--Dissertations.
<br/><br/><label>Subjects--Topical Terms: </label><br/>Dissertations, Academic--Malaysia.<br/>Gluten-free foods--Malaysia.<br/>Brown rice--Malaysia.