Studies on the development and the utilization of new food material, 3: Extrusion cooking of several beans
1995
Fuse, T. (Aichi-ken. Food Research Inst., Nagoya (Japan)) | Kishi, T. | Murase, M. | Kato, H.
AGROVOC关键词
书目信息
页码
pp. 56-63
其它主题
Propiedades fisico-quimicas; Coccion extrusion; Propriete physicochimique; Legumineuse
语言
日本人
注释
Summary (Ja)
1 plate; 6 tables; 1 fig.; 17 ref
类型
Summary
1997-08-15
AGRIS AP