DIGESTIBILITY OF RAW AND COOKED STARCHES FROM LEGUME SEEDS USING THE LABORATORY RAT

被引：58

作者：

FLEMING, SE

VOSE, JR

机构：

来源：

关键词：

D O I：

10.1093/jn/109.12.2067

中图分类号：

R15 [营养卫生、食品卫生]; TS201 [基础科学];

学科分类号：

100403 ;

摘要：

[No abstract available]

引用

页码：2067 / 2075

页数：9

共 33 条

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