THE PROCESSING OF MAIZE TO IMPROVE ITS VALUE AS AN ARTICLE OF HUMAN FOOD

Autor:	DE, S. S., SUBRAHMANYAN, V.
Zdroj:	Current Science, 1947 Jun 01. 16(6), 173-174.
Databáze:	JSTOR Journals
Externí odkaz:	https://www.jstor.org/stable/24211351 Zobrazit plný text záznamu