ROLE OF FLAVONOIDS IN THE PRODUCTION OF COLOR IN BISCUITS PREPARED WITH WHEAT AND COTTONSEED FLOURS

被引：13

作者：

BLOUIN, FA

ZARINS, ZM

CHERRY, JP

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1981年 / 46卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1981.tb14578.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

收藏

页码：266 / 271

页数：6

相关论文

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