COMPARISON OF THE CARBOHYDRATE-COMPOSITION OF SMOOTH AND WRINKLED PEAS

被引：0
作者：
CERNINGBEROARD, J [1 ]
FILIATREVEREL, A [1 ]
机构：
[1] SOCIETE RECH CERALIMENT,F-91201 ATHIS MONS,FRANCE
来源：
LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE | 1979年 / 12卷 / 05期
关键词：
D O I：
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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：273 / 280
页数：8
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