✦ LIBER ✦
Sensory Properties Changes of Fortified Nixtamalized Corn Flour With Lysine and Tryptophan During Storage
✍ Scribed by KRZYSZTOF N. WALISZEWSKI; YOKIUSHIRDHILGILMARA ESTRADA; VIOLETA PARDIO
- Publisher
- Springer US
- Year
- 2004
- Tongue
- English
- Weight
- 61 KB
- Volume
- 59
- Category
- Article
- ISSN
- 1573-9104
No coin nor oath required. For personal study only.