NUTRITIONAL IMPROVEMENT OF CEREALS BY FERMENTATION

被引：144

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：

10.1080/10408398909527507

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：349 / 400

页数：52

共 222 条

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[86] JONES SM, 1963, STUDY SWAZI NUTRITIO
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[90] NUTRITIONAL IMPROVEMENT OF SORGHUM BY FERMENTATION
KAZANAS, N
FIELDS, ML
[J]. JOURNAL OF FOOD SCIENCE, 1981, 46 (03) : 819 - 821