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.
Bibliographische Detailangaben
| 1. Verfasser: |
Dayaganon, Excy B. |
|---|
| Format: | Abschlussarbeit
|
|---|
| Sprache: | English |
|---|
| Veröffentlicht: |
1997
|
|---|
| Schlagworte: | |
|---|