Effects of HTST - extrusion cooking on the nutritional value
1984
Bjoerck, I. (Lund. Univ. (Sweden). Dep. of Food Chemistry)
AGROVOC关键词
书目信息
出版者
Norwegian Cereal Association
其它主题
Lipidos; Produit cerealier; Valeur nutritive / amidon; Valor nutritivo / almidon; Proteinas; Nutritive value/ starch
语言
英语
注释
26 ref.
类型
Conference
来源
Proceedings from 22. Nordic Cereal Congress, Fjell, K.M. (Norwegian Grain Corporation, Oslo (Norway)) (ed.).- [Oslo (Norway)]: Norwegian Cereal Association, 1984.- ISBN 82-90561-2-8. p. 75-82
粮农组织大会
22. Nordic Cereal Congress, Lillehammer (Norway), 12-14 Jun 1984
1985-08-15
AGRIS AP
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