THE EFFECT OF EXTRUSION COOKING ON IRON-ABSORPTION FROM MAIZE AND POTATO

被引：19

作者：

FAIRWEATHERTAIT, SJ

SYMSS, LL

SMITH, AC

JOHNSON, IT

机构：

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1987年 / 39卷 / 04期

关键词：

D O I：

10.1002/jsfa.2740390409

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

收藏

页码：341 / 348

页数：8

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