Quality evaluation of deep fried chips produced from lotus rhizome.
作者： W. Yodkraisri , Rajeev Bhat
DOI:
关键词: Quality (business) 、 Proximate analysis 、 Chemistry 、 Rhizome 、 Food quality 、 Lotus 、 Horticulture 、 Food science
摘要:
cabdirect.org参考文章(17)
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