COOKING CHARACTERISTICS AND VARIATIONS IN NUTRIENT CONTENT OF SOME NEW SCENTED RICE VARIETIES IN GHANA C. Diako, E. Sakyi-Dawson, B. Bediako-Amoa, F.K. Saalia and J.T. Manful (Abstract

B. Bediako-Amoa; C. Diako; E. Sakyi-Dawson; F.K. Saalia; J.T. Manful

首页> 外文期刊>Valahia University of Targoviste. Annals. Food Science and Technology >COOKING CHARACTERISTICS AND VARIATIONS IN NUTRIENT CONTENT OF SOME NEW SCENTED RICE VARIETIES IN GHANA C. Diako, E. Sakyi-Dawson, B. Bediako-Amoa, F.K. Saalia and J.T. Manful (Abstract

【24h】

COOKING CHARACTERISTICS AND VARIATIONS IN NUTRIENT CONTENT OF SOME NEW SCENTED RICE VARIETIES IN GHANA C. Diako, E. Sakyi-Dawson, B. Bediako-Amoa, F.K. Saalia and J.T. Manful (Abstract

机译：加纳C. Diako，E. Sakyi-Dawson，B. Bediako-Amoa，F.K.的一些新香型米的营养成分的烹饪特性和变化Saalia和J.T.丰富（摘要

获取原文

掌桥外文数据库（机构版） >>

开具论文收录证明 >>

文献代查 >>

页面导航

著录项
相关主题

著录项

来源
《Valahia University of Targoviste. Annals. Food Science and Technology》 |2011年第1期|共页
作者
B. Bediako-Amoa; C. Diako; E. Sakyi-Dawson; F.K. Saalia; J.T. Manful;
展开▼
作者单位

展开▼
收录信息
原文格式 PDF
正文语种
中图分类社会科学总论;
关键词

客服邮箱：kefu@zhangqiaokeyan.com

客服微信
服务号

COOKING CHARACTERISTICS AND VARIATIONS IN NUTRIENT CONTENT OF SOME NEW SCENTED RICE VARIETIES IN GHANA C. Diako, E. Sakyi-Dawson, B. Bediako-Amoa, F.K. Saalia and J.T. Manful (Abstract

著录项

相关主题

期刊订阅