PREPARATION, ACCEPTABILITY AND VITAMIN-B CONTENT OF RABADI - A FERMENTED PEARL-MILLET FOOD

被引：0
作者：
DHANKHER, N
CHAUHAN, BM
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INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 1987年 / 22卷 / 02期
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TS2 [食品工业];
学科分类号：
0832 ;
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页码：173 / 176
页数：4
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