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ArticleJ-GLOBAL ID:200902001949779503整理番号:88A0008708

Nutritional and functional characteristics of extrusion-cooked amaranth flour.

押出調理したヒユ粉の栄養特性と機能性

著者:MENDOZA M C(Inst. Nutrition of Central America and Panama, Guatemala, GTM)、BRESSANI R(Inst. Nutrition of Central America and Panama, Guatemala, GTM)
資料名:Cereal Chem 巻:64 号:4 ページ:218-222
発行年:1987年07月
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