EFFECT OF ROASTING ON AMYLOSE CONTENT AND TEXTURAL QUALITY OF CASSAVA (MANIHOT-ESCULENTA CRANTZ)

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作者：

RAJA, KCM

ABRAHAM, E

MATHEW, AG

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JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 1984年 / 21卷 / 02期

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TS2 [食品工业];

学科分类号：

0832 ;

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页码：76 / 78

页数：3

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