DEVELOPMENTS OF COOKIES FROM WHEAT, CARROT AND QUALITY PROTEIN MAIZE. Effect of processing on the physic-chemical properties of cookies developed from wheat, carrot and quality protein maize composite flour

книги
DEVELOPMENTS OF COOKIES FROM WHEAT, CARROT AND QUALITY PROTEIN MAIZE. Effect of processing on the physic-chemical properties of cookies developed from wheat, carrot and quality protein maize composite flour
Год
 
Страниц
 
116
ISBN
 
9783844302530
Издатель
 
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