FINE-STRUCTURE OF SOYBEAN SEED COAT AND ITS CHANGES ON COOKING

被引：0
|
作者：
SAIO, K
ARAI, K
机构：
[1] MINIST AGR & FORESTRY,NATL FOOD RES INST,TOKYO,JAPAN
[2] TOKYO UNIV,DEPT AGR,TOKYO,JAPAN
来源：
CEREAL SCIENCE TODAY | 1973年 / 18卷 / 07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：
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页码：197 / &
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