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

Код 1365627

• ISBN: 978-3-8443-0253-0
• 116 страниц
• июль 2011
• Книга по требованию
• 196 г