EFFECT OF DAMAGED STARCH ON THE CHAPATI-MAKING QUALITY OF WHOLE WHEAT-FLOUR

被引：0
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作者：
RAO, PH
LEELAVATHI, K
SHURPALEKAR, SR
机构：
来源：
CEREAL CHEMISTRY | 1989年 / 66卷 / 04期
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D O I：
暂无
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
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页码：329 / 333
页数：5
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