NUTRITIONAL QUALITY OF BLENDED FOODS OF RICE, SOY AND LUPINS, PROCESSED BY EXTRUSION

被引：9

作者：

RUALES, J

POLIT, P

NAIR, BM

机构：

[1] UNIV LUND,CTR CHEM,DEPT FOOD CHEM,BOX 124,S-22100 LUND,SWEDEN

[2] ESCUELA POLITECN NACL QUITO,INST INVEST TECNOL,QUITO,ECUADOR

来源：

FOOD CHEMISTRY | 1988年 / 29卷 / 04期

关键词：

D O I：

10.1016/0308-8146(88)90046-5

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：309 / 321

页数：13

共 41 条

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