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.
Detalhes bibliográficos
| Autor principal: |
Dayaganon, Excy B. |
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| Formato: | Thesis
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| Idioma: | English |
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| Publicado em: |
1997
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| Assuntos: | |
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