NUTRITIVE-VALUE AND SENSORY PROPERTIES OF RICE AND WHEAT-FLOUR COOKIES

被引：0
|
作者：
PRZYBYLA, AE
LUH, BS
机构：
[1] PRIZ CO,PALO ALTO,CA 94306
[2] UNIV CALIF DAVIS,DEPT FOOD SCI & TECHNOL,DAVIS,CA 95616
来源：
CEREAL FOODS WORLD | 1977年 / 22卷 / 09期
关键词：
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：457 / 458
页数：2
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