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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D O I：

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摘要：

引用

页码：71 / 74

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