标题
Thermo-rheological and functional properties of gamma-irradiated wholewheat flour
作者
关键词
-
出版物
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 52, Issue 4, Pages 927-935
出版商
Wiley
发表日期
2017-03-17
DOI
10.1111/ijfs.13356
参考文献
相关参考文献
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