ANALYSIS OF THE DIETARY FIBER CONTENT OF A STANDARD WHEAT BRAN

被引：51
|
作者：
ANDERSON, NE
CLYDESDALE, FM
机构：
来源：
JOURNAL OF FOOD SCIENCE | 1980年 / 45卷 / 02期
关键词：
D O I：
10.1111/j.1365-2621.1980.tb02609.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：336 / 340
页数：5
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