PROPERTIES OF BUCKWHEAT PROTEINS FROM THE STANDPOINT OF FOOD-PROCESSING

被引：0
|
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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D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
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页码：297 / 302
页数：6
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