STUDIES ON EXPANDED RICE - PHYSICOCHEMICAL BASIS OF VARIETAL DIFFERENCES

被引：51
|
作者：
CHINNASWAMY, R
BHATTACHARYA, KR
机构：
来源：
JOURNAL OF FOOD SCIENCE | 1983年 / 48卷 / 06期
关键词：
D O I：
10.1111/j.1365-2621.1983.tb05041.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：1600 / 1603
页数：4
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