AMINO-ACID-COMPOSITION OF BAKING PRODUCTS AND PASTES

被引：0
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作者：
VANBELLE, M
VERVACK, W
FOULON, M
MOREAU, I
机构：
来源：
REVUE DES FERMENTATIONS ET DES INDUSTRIES ALIMENTAIRES | 1982年 / 37卷 / 02期
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中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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页码：45 / 49
页数：5
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