EFFECT OF HEAT-TREATMENT ON THE DIETARY FIBER CONTENTS OF POTATO AND TOMATO

被引：0
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作者：
VARO, P
VEIJALAINEN, K
KOIVISTOINEN, P
机构：
来源：
JOURNAL OF FOOD TECHNOLOGY | 1984年 / 19卷 / 04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：485 / 492
页数：8
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