BUCKWHEAT - STRUCTURE, COMPOSITION, AND UTILIZATION

被引:76
作者
POMERANZ, Y
机构
来源
CRC CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION | 1983年 / 19卷 / 03期
关键词
D O I
10.1080/10408398309527376
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
引用
收藏
页码:213 / 258
页数:46
相关论文
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