Thermostability of black rice (Orzya sativa L.) nutraceuticals during a straight-dough bread-making process
Pisa University Press
Fait partie de
Agrochimica : International Journal of Plant Chemistry, Soil Science and Plant Nutrition of the University of Pisa : 59, 3, 2015 EUR 10,00
TVA exclue
TVA exclue
PDF
page 1 of 1