NUTRITIONAL IMPROVEMENT OF CEREALS BY SPROUTING

被引：171

作者：

CHAVAN, JK ^{[1
]}

KADAM, SS ^{[1
]}

机构：

[1] MAHATMA PHULE KRISHI VIDYAPEETH, DEPT FOOD SCI & TECHNOL, RAHURI, INDIA

来源：

关键词：

D O I：

10.1080/10408398909527508

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：401 / 437

页数：37

共 171 条

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[3] KAFFIRCORN MALTING AND BREWING STUDIES .8. NUTRITIVE VALUE OF SOME KAFFIRCORN PRODUCTS
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