TEXTURE OF COOKED POTATO .I. INTRODUCTION

被引：44

作者：

LINEHAN, DJ

HUGHES, JC

机构：

[1] A.R.C. Food Research Institute, Norwich, Colney Lane

[2] Dept. of Biochemistry, Macaulay Institute for Soil Research, Aberdeen, Craigiebuckler

来源：

关键词：

D O I：

10.1002/jsfa.2740200211

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：110 / +

页数：1

共 41 条

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[2]

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[3]

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[4]

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[5]

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[6]

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[7]

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[8]

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[9]

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[10]

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