EFFECTS OF COOKING ON STARCH AND BETA-GLUCAN OF ROLLED OATS

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作者：

YIU, SH

WOOD, PJ

WEISZ, J

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来源：

CEREAL CHEMISTRY | 1987年 / 64卷 / 06期

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中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

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页码：373 / 379

页数：7

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