COMPARISON OF THE CARBOHYDRATE-COMPOSITION OF SMOOTH AND WRINKLED PEAS

被引：0

作者：

CERNINGBEROARD, J ^{[1
]}

FILIATREVEREL, A ^{[1
]}

机构：

[1] SOCIETE RECH CERALIMENT,F-91201 ATHIS MONS,FRANCE

来源：

LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE | 1979年 / 12卷 / 05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

页码：273 / 280

页数：8

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