OPTIMIZING NUTRIENT AVAILABILITY OF LEGUME FOOD PRODUCTS

被引：2
|
作者：
KON, S
WAGNER, JR
BECKER, R
BOOTH, AN
ROBBINS, DJ
机构：
来源：
JOURNAL OF FOOD SCIENCE | 1971年 / 36卷 / 04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
收藏
页码：635 / +
页数：1
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