The nutritive value of rice as consumed.
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| Format: | Texto biblioteca |
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| Published: |
1956
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| Subjects: | NU FAO WHO NU, FOOD ENRICHMENT, PROTEINS, BOILING, STORAGE, MILLING, FOOD TECHNOLOGY, COOKING, COMPLEMENTATION, PROTEINE, CUISSON A L'EAU, STOCKAGE, MOUTURE, TECHNOLOGIE ALIMENTAIRE, CUISSON, ENRIQUECIMIENTO DE LOS ALIMENTOS, PROTEINAS, EBULLICION, ALMACENAMIENTO, MOLIENDA, TECNOLOGIA DE LOS ALIMENTOS, COCCION, |
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