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Amino Acid Composition of Spaghetti: Effect of Drying Conditions on Total and Available Lysine

✍ Scribed by J. E. DEXTER; R. TKACHUK; R. R. MATSUO

Book ID
108810649
Publisher
Institute of Food Technologists
Year
1984
Tongue
English
Weight
556 KB
Volume
49
Category
Article
ISSN
0022-1147

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