CONTENT OF SELECTED NUTRIENTS IN RAW, COOKED, AND PROCESSED LEGUMES

被引：0

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作者：

HAYTOWITZ, DB

MARSH, AC

MATTHEWS, RH

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来源：

FOOD TECHNOLOGY | 1981年 / 35卷 / 03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：73 / 74

页数：2

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