PROPERTIES OF EXTRUDED WHEY-PROTEIN CONCENTRATE AND CEREAL FLOUR BLENDS

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作者：

KIM, CH

MAGA, JA

机构：

来源：

LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE | 1987年 / 20卷 / 06期

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暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

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页码：311 / 318

页数：8

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