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

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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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