Contribution to the improvement of a porridge made with fermented maize: effect of selected foods and lemon on energy density, pH, viscosity and nutritional quality.
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Contribution to the improvement of a porridge made with fermented maize: effect of selected foods and lemon on energy density, pH, viscosity and nutritional quality.
description
2011 nî lūn-bûn
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2011年の論文
@ja
2011年学术文章
@wuu
2011年学术文章
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2011年学术文章
@zh-cn
2011年学术文章
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2011年学术文章
@zh-my
2011年学术文章
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2011年學術文章
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2011年學術文章
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name
Contribution to the improvemen ...... osity and nutritional quality.
@en
Contribution to the improvemen ...... osity and nutritional quality.
@nl
type
label
Contribution to the improvemen ...... osity and nutritional quality.
@en
Contribution to the improvemen ...... osity and nutritional quality.
@nl
prefLabel
Contribution to the improvemen ...... osity and nutritional quality.
@en
Contribution to the improvemen ...... osity and nutritional quality.
@nl
P2860
P1476
Contribution to the improvemen ...... osity and nutritional quality.
@en
P2093
Jeanne Ejigui
Therese Desrosiers
P2860
P304
P356
10.3109/09637486.2010.547461
P577
2011-03-02T00:00:00Z