Handbook of cereal science and technology - New York (USA) : Marcel Dekker, 1991 - 882 pages - Printed - Food Science and Technology, A Series of Monographs ; No. 41 .


English

0-8247-8358-1


Bakery products
Cereals
Chemical composition
Food production
Food technology
Nutritive value
Processing

664.7 / LOR
baner

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