Physico-chemical characteristics and antioxident capacity of chickpea and wheat flour blends

被引：0
|
作者：
Sidhu, Jiwan S.
Zafar, Tasleem A.
Almusallam, Abdulwahab S.
Ali, Muslim
Al-Othman, Amani
机构：
来源：
FASEB JOURNAL | 2019年 / 33卷
关键词：
D O I：
暂无
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
487.21
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页数：2
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