EFFECT OF HYDROLYSATION TIME ON PUMPKIN FLOUR BY MALTED IR66 RICE ON PUMPKIN SUGAR QUALITY. ឥទ្ធិពលនៃរយះពេកបំបែកម្សៅស្ពៅដោយម៉លស្រូវអុីអ៊ែរ៦៦ ទៅលើគុណភាពស្ករល្ពៅ SO​​ TRY. សូ ទ្រី AGI SOT 2021 B566 Or. Phnom Penh RUA 2021 2021 Text IX.46P https://drive.google.com/file/d/1q3hter9pYzQvUsT0Op8nLpTKZ-SsgVDw/view?usp=sharing