Importance and utilization of amaranth in food industry. Part 2. Composition of amino acids and fatty acids
L. Dodok, A. A. Modhir, V. Buchtová, Prof. Dr. G. Halásová, I. PoláčekVolume:
41
Year:
1997
Language:
english
Pages:
3
DOI:
10.1002/food.19970410211
File:
PDF, 300 KB
english, 1997