Sundarrajan Lakshminarasimhan & University of Helsinki. Effect of extrusion cooking on the nutritional properties of amaranth, quinoa, Kaįwa and Lupine.
Chicagoスタイル(17版)引用形式Sundarrajan Lakshminarasimhan , University of Helsinki. Effect of Extrusion Cooking on the Nutritional Properties of Amaranth, Quinoa, Kaįwa and Lupine.
MLA(9版)引用形式Sundarrajan Lakshminarasimhan , University of Helsinki. Effect of Extrusion Cooking on the Nutritional Properties of Amaranth, Quinoa, Kaįwa and Lupine.
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