文献
J-GLOBAL ID:201602280670267520
整理番号:13A1522793
Preparation and functional properties of whole cassava flour
著者 (6件):
Jiang Xiaojing
(Feed Res. Inst., Chinese Acad. of Agricultural Sciences, Beijing)
,
Lu Feijie
(Inst. of Crop Sciences, Chinese Acad. of Agricultural Sciences, Beijing)
,
Lu Xiaowen
(Tropical Crops Genetic Resources Inst., Chinese Acad. of Tropical Agricultural Sciences, Danzhou)
,
Lu Xiaojing
(Tropical Crops Genetic Resources Inst., Chinese Acad. of Tropical Agricultural Sciences, Danzhou)
,
Zhang Guozhi
(Coll. of Cereal and Food, Henan university of technology, Zhengzhou)
,
Tai Jianxiang
(Feed Res. Inst., Chinese Acad. of Agricultural Sciences, Beijing)
資料名:
Nongye Gongcheng Xuebao
(Nongye Gongcheng Xuebao)
巻:
28
号:
9
ページ:
257-263
発行年:
2012年
JST資料番号:
C2454A
ISSN:
1002-6819
CODEN:
NGOXEO
資料種別:
逐次刊行物 (A)
発行国:
中国 (CHN)
言語:
中国語 (ZH)