PROPERTIES OF BUCKWHEAT PROTEINS FROM THE STANDPOINT OF FOOD-PROCESSING

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作者：

SODA, T

KATO, J

KIRIBUCHI, S

AOKI, H

机构：

来源：

JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI | 1981年 / 28卷 / 06期

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中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

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页码：297 / 302

页数：6

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