FLOUR TREATMENT TO IMPROVE THE QUALITY OF EXTRUSION-COOKED RICE-FLOUR PRODUCTS

被引：0
|
作者：
KUMAGAI, H
LEE, BH
YANO, T
机构：
来源：
AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 1987年 / 51卷 / 08期
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中图分类号：
S3 [农学（农艺学）];
学科分类号：
0901 ;
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页码：2067 / 2071
页数：5
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