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<Table name="Metadata">
    <Row>
        <MetadataID>236</MetadataID>
        <Contributor>Thik Sukree</Contributor>
        <Date>2016-07-12</Date>
        <Ref1>http://onlinelibrary.wiley.com/doi/10.1111/1541-4337.12012/pdf</Ref1>
        <Src1>Saleh, A. S., Zhang, Q., Chen, J., & Shen, Q. (2013). Millet grains: nutritional quality, processing, and potential health benefits. Comprehensive reviews in food science and food safety, 12(3), 281-295.</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>