Cereal-based foods-novel processes to improve safety and nutritional quality

被引：0
|
作者：
Chen, Gengjun [1 ]
机构：
[1] Kansas State Univ, Dept Grain Sci & Ind, Manhattan, KS 66506 USA
来源：
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2021年 / 56卷 / 07期
关键词：
D O I：
10.1111/ijfs.15051
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：3123 / 3124
页数：2
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