封面图片

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.

书目详细资料
主要作者: Dayaganon, Excy B.
格式: Thesis
语言:英语
出版: 1997
主题:
Kroepeck.
Mungbeans.
Lentils.