PREPARATION OF HIGH BRAN ARABIC BREAD WITH LOW PHYTIC ACID CONTENT

被引：13

作者：

DAGHER, SM

SHADAREVIAN, S

BIRBARI, W

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1987年 / 52卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1987.tb05887.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1600 / 1603

页数：4

共 31 条

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