Suitability of full fat and defatted rice bran obtained from Indian rice for use in food products
1995
Singh, B. (Punjab Agricultural Univ., Ludhiana (India). Dept. of Food Science and Technology) | Sekhon, K.S. | Singh, N.
AGROVOC关键词
书目信息
页码
pp. 191-200
其它主题
Delipidation; Farine de ble; Propiedades reologicas; Propriete rheologique; Aptitude boulangere; Pate alimentaire; Caracteristicas de la coccion
语言
英语
注释
Summary (En)
23 ref.
类型
Summary
1995-08-15
AGRIS AP