UTILIZATION OF BREWERS SPENT GRAIN IN HIGH-FIBER COOKIES

被引：0
|
作者：
PRENTICE, N
KISSELL, LT
LINDSAY, RC
YAMAZAKI, WT
机构：
[1] USDA,BARLEY & MALT LAB,MADISON,WI 53705
[2] USDA,OHIO AGR RES & DEV CTR,SOFT WHEAT QUAL LAB,WOOSTER,OH 44691
[3] UNIV WISCONSIN,DEPT FOOD SCI,MADISON,WI 53706
来源：
CEREAL FOODS WORLD | 1977年 / 22卷 / 09期
关键词：
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：470 / 470
页数：1
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