A COMPOSITIONAL STUDY OF AMARANTH GRAIN

被引：244

作者：

BECKER, R ^{[1
]}

WHEELER, EL ^{[1
]}

LORENZ, K ^{[1
]}

STAFFORD, AE ^{[1
]}

GROSJEAN, OK ^{[1
]}

BETSCHART, AA ^{[1
]}

SAUNDERS, RM ^{[1
]}

机构：

[1] COLORADO STATE UNIV,DEPT FOOD SCI & NUTR,FT COLLINS,CO 80523

来源：

JOURNAL OF FOOD SCIENCE | 1981年 / 46卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1981.tb03018.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1175 / 1180

页数：6

共 30 条

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