Normal view MARC view ISBD view

Effect of Lactic Acid Bacteria and Yeast Starter Cultures on the Soaking Time and Quality of â€œOfadaâ€ Rice

By:

Material type: Text

TextSubject(s):

Online resources:

Tags from this library: No tags from this library for this title. Log in to add tags.

Average rating: 0.0 (0 votes)

Holdings
Item type	Current library	Call number	URL	Status	Date due	Barcode
eBooks			Link to resource	Available

There are no comments on this title.

to post a comment.

Effect of Lactic Acid Bacteria and Yeast Starter Cultures on the Soaking Time and Quality of â€œOfadaâ€ Rice