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EXTRUSION COOKING AND BIOCONVERSIONS.
被引：48
作者：
Linko, P.
Helsinki Univ of Technology, Lab of Biochemistry & Food Technology
Linko, Y.-Y.
Olkku, J.
机构：
[1] Helsinki University of Technology, Department of Chemistry, Laboratory of Biochemistry and Food Technology, SF-02150 Espoo 15, Finland
[2] Technical Research Centre of Finland, Food Research Laboratory, SF-02150 Espoo 15, Finland
关键词：
The authors are grateful to the Ministry for financial support;
D O I：
10.1016/0260-8774(83)90014-6
中图分类号：
学科分类号：
摘要：
18
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页码：243 / 257
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