<?xml version="1.0" standalone="yes"?>
<Table name="Metadata">
    <Row>
        <MetadataID>201</MetadataID>
        <Contributor>Siti Nur Jelita Sabran</Contributor>
        <Date>2018-08-10</Date>
        <Ref1>https://www.sciencedirect.com/science/article/pii/S0308814610010940</Ref1>
        <Src1>Abdel-Aal, E.S. M., Hucl, P., Miller, S. S., Patterson, C. A., & Gray, D. (2011). Microstructure and nutrient composition of hairless canary seed and its potential as a blending flour for food use. Food Chemistry, 125(2), 410â€“416. doi: 10.1016/j.foodchem.2010.09.021</Src1>
        <AccuracyFlag></AccuracyFlag>
        <Location></Location>
        <Document></Document>
        <Ref2></Ref2>
        <Src2></Src2>
        <Ref3></Ref3>
        <Src3></Src3>
        <Image></Image>
        <Notes>Revised record 30.8.2019</Notes>
    </Row>
</Table>