CHEMICAL EVALUATION OF THE EFFECT OF ROASTING ON THE NUTRITIVE-VALUE OF MAIZE (ZEA-MAYS, LINN)

被引：24
作者：
AYATSE, JO [1 ]
EKA, OU [1 ]
IFON, ET [1 ]
机构：
[1] UNIV CALABAR, DEPT BIOCHEM, CALABAR, NIGERIA
来源：
FOOD CHEMISTRY | 1983年 / 12卷 / 02期
关键词：
D O I：
10.1016/0308-8146(83)90024-9
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
引用
收藏
页码：135 / 147
页数：13
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