EFFECT OF VARIOUS GRAIN PARAMETERS ON POPPING QUALITY OF SORGHUM

被引：0
|
作者：
THORAT, SS
SATWADHAR, PN
KULKARNI, DN
CHOUDHARI, SD
INGLE, UM
机构：
来源：
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 1988年 / 25卷 / 06期
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中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
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页码：361 / 363
页数：3
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