CHANGES IN SUGARS AND AMINO ACIDS DURING PARBOILING OF RICE.

Autor:	ALI, S. ZAKIUDDIN, BHATTACHARYA, K. R.
Zdroj:	Journal of Food Biochemistry; 1980, Vol. 4 Issue 3, p169-179, 11p
Databáze:	Complementary Index
Externí odkaz:	Zobrazit plný text záznamu