A comparative study of brown rice-based kroepeck formulations with full fat soybeans, mungbeans, and lentil
A new procedure in making rice-legume kroepeck was established.
Bibliografiska uppgifter
| Huvudupphovsman: |
Dayaganon, Excy B. |
|---|
| Materialtyp: | Lärdomsprov
|
|---|
| Språk: | English |
|---|
| Publicerad: |
1997
|
|---|
| Ämnen: | |
|---|