NUTRITIONAL IMPROVEMENT OF CEREALS BY FERMENTATION

被引：145
作者：
CHAVAN, JK [1 ]
KADAM, SS [1 ]
机构：
[1] MAHATMA PHULE KRISHI VIDYAPEETH, DEPT FOOD SCI & TECHNOL, RAHURI, INDIA
来源：
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION | 1989年 / 28卷 / 05期
关键词：
D O I：
10.1080/10408398909527507
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：349 / 400
页数：52
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