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Authors: KHALIL HM HENRY BR
Citation: Hm. Khalil et Br. Henry, FEASIBILITY OF UTILIZING SWEET-POTATO SOLIDS IN EXTRUSION-COOKING, Food science and technology international, 3(3), 1997, pp. 171-174

Authors: CLAUS L MONTECALVO J HAMPSON BC MCBURNEY KA KHALIL HM CHAPMAN L
Citation: L. Claus et al., DEVELOPMENT OF A MODEL FOOD-SCIENCE PROGRAM FOR HIGH-SCHOOLS, Food technology, 49(4), 1995, pp. 106
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