EVALUATION OF SESAME FLOUR AS A COMPLEMENTARY PROTEIN-SOURCE FOR COMBINATIONS WITH SOY AND CORN FLOURS

被引：24

作者：

BRITO, OJ

NUNEZ, N

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1982.tb10103.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：457 / 460

页数：4

共 20 条

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