ALKYLRESORCINOLS IN COMMERCIAL AND EXPERIMENTAL EXTRUDED HIGH-FIBER BREAKFAST CEREALS

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作者：
LORENZ, K
ALRUQAIE, I
机构：
来源：
FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE | 1992年 / 25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：248 / 252
页数：5
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