THE DETERMINATION OF FIBER IN PROCESSED CEREAL FOODS BY NEAR-INFRARED REFLECTANCE SPECTROSCOPY

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作者：

BAKER, D

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来源：

CEREAL CHEMISTRY | 1983年 / 60卷 / 03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：217 / 219

页数：3

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