QUANTIFICATION OF STARCH-LIPID INCLUSION COMPLEXES IN POTATO FLAKES

被引：0
|
作者：
ROBINSON, JL
SOLMS, J
机构：
来源：
LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE | 1984年 / 17卷 / 05期
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TS2 [食品工业];
学科分类号：
0832 ;
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页码：290 / 291
页数：2
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