EFFECT OF POPPING AND BOILING ON PROTEIN-QUALITY OF MAIZE (ZEA-MAYS-L) KERNELS

被引：0
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作者：
GUPTA, HO
CHATTERJEE, SR
SINGH, J
机构：
来源：
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 1986年 / 23卷 / 01期
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中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
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页码：59 / 60
页数：2
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