Malting potential of husked barley in relation to proanthocyanidins

被引：0
|
作者：
Yadav, S.K. [1 ]
Luthra, Y.P. [1 ]
Sood, D.R. [1 ]
Aggarwal, N.K. [1 ]
机构：
[1] Department of Biochemistry, CCS Haryana Agricultural University, Hisar - 125 004, India
来源：
Journal of Food Science and Technology | 2001年 / 38卷 / 01期
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页码：71 / 74
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