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COTYLEDON STRUCTURE OF RAW, SOAKED AND RO ASTED ALMOND (PRUNUS-AMYGDALUS L.)
Authors:
PASCUALALBERO MJ PEREZMUNUERA I LLUCH MA
Citation:
Mj. Pascualalbero et al., COTYLEDON STRUCTURE OF RAW, SOAKED AND RO ASTED ALMOND (PRUNUS-AMYGDALUS L.), Food science and technology international, 4(3), 1998, pp. 189-197
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