Normal view MARC view ISBD view

Resistant Starch content and Different Processing Method of Improved,Old Improved and Traditional Rice Varieties

James,S.A.K

Resistant Starch content and Different Processing Method of Improved,Old Improved and Traditional Rice Varieties - Colombo Ichemc 2014 - 62

Subjects--Topical Terms:
Traditional Rice

Place hold
Print
Cite
Add to your cart (remove)
Save record
BIBTEX Dublin Core MARCXML MARC (non-Unicode/MARC-8) MARC (Unicode/UTF-8) MARC (Unicode/UTF-8, Standard) MODS (XML) RIS
More searches

Search for this title in:
Other Libraries (WorldCat) Other Databases (Google Scholar) Online Stores (Bookfinder.com) Open Library (openlibrary.org)