Les aliments glucidiques - Les cereales.
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| Format: | Texto biblioteca |
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1962
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| Subjects: | FAO WHO UNICEF FAMA, CEREALS, GLYCOSIDES, FOODS, KIDNEY BEANS, CHEMICAL COMPOSITION, PLANT ANATOMY, ENERGY VALUE, PROTEINS, NUTRITIVE VALUE, MILLETS, SORGHUM, FOOD TECHNOLOGY, AMINO ACIDS, PROTEIN QUALITY, FOOD ENRICHMENT, CEREALE, GLYCOSIDE, PRODUIT ALIMENTAIRE, CEREALES, GLICOSIDOS, ALIMENTOS, HARICOT COMMUN, COMPOSITION CHIMIQUE, ANATOMIE VEGETALE, VALEUR ENERGETIQUE, PROTEINE, VALEUR NUTRITIVE, MILLET, TECHNOLOGIE ALIMENTAIRE, ACIDE AMINE, QUALITE PROTEIQUE, COMPLEMENTATION, FRIJOL (PHASEOLUS), COMPOSICION QUIMICA, ANATOMIA DE LA PLANTA, PROTEINAS, VALOR NUTRITIVO, MIJOS, TECNOLOGIA DE LOS ALIMENTOS, AMINOACIDOS, CALIDAD PROTEICA, ENRIQUECIMIENTO DE LOS ALIMENTOS, |
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