Nutritional properties of wheat products processed by HTST extrusion cooking
Inger Björck
Bok Språk ikke angitt 1984
| Utgitt | Lund : Department of Food Chemistry and Department of Nutrition, Chemical Center, University of Lund , 1984
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| Omfang | 190 s. : ill.
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| Opplysninger | Avhandling (doktorgrad) - Lunds universitet, 1984.
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