Effect of soaking and cooking on selected soybean variety for preparation of fibrinolytic Douchi
Yangchao Luo.et.al.
Effect of soaking and cooking on selected soybean variety for preparation of fibrinolytic Douchi - March - April 2009 - 104
Effect of soaking and cooking on selected soybean variety for preparation of fibrinolytic Douchi - March - April 2009 - 104