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.
Detaylı Bibliyografya
| Yazar: |
Dayaganon, Excy B. |
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| Materyal Türü: | Tez
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| Dil: | English |
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| Baskı/Yayın Bilgisi: |
1997
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| Konular: | |
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