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Changes in rice quality cooked by different methods
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Changes in rice quality cooked by different methods

Forfatter:
Engelsk
Undertittel
Effect of cooking methods on nutritional, sensory and cooking qualities of rice varieties
Forfatter
Suman Ambawat
ISBN
9786202052832
Språk
Engelsk
Vekt
191 gram
Utgivelsesdato
17.10.2017
Antall sider
116