COMPOSITION, STARCH PROPERTIES AND PROTEIN-QUALITY OF LENTILS

被引:12
作者
BHATTY, RS
SLINKARD, AE
机构
来源
CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES | 1979年 / 12卷 / 02期
关键词
D O I
10.1016/S0315-5463(79)73062-8
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
引用
收藏
页码:88 / 92
页数:5
相关论文
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