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A METHOD TO EVALUATE THE LIME-COOKING PROPERTIES OF CORN (ZEA-MAYS)
Authors:
SERNASALDIVAR SO GOMEZ MH ALMEIDADOMINGUEZ HD ISLASRUBIO A ROONEY LW
Citation:
So. Sernasaldivar et al., A METHOD TO EVALUATE THE LIME-COOKING PROPERTIES OF CORN (ZEA-MAYS), Cereal chemistry, 70(6), 1993, pp. 762-764
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