Author: Mulimani V.H. Thippeswamy S. Ramalingam
Publisher: Elsevier
ISSN: 0308-8146
Source: Food Chemistry, Vol.59, Iss.2, 1997-06, pp. : 279-282
Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.
Abstract
Related content
International Journal of Food Sciences and Nutrition, Vol. 56, Iss. 1, 2005-02 ,pp. :
Natural fermentation of wheat flours
By Raccach M. Bamiro T. Clinch J. Combs G. Gierczynski A. Karam R.
Food Control, Vol. 15, Iss. 3, 2004-04 ,pp. :
Phytic acid level in infant flours
By Febles C.I. Arias A. Hardisson A. Rodrguez-Alvarez C. Sierra A.
Food Chemistry, Vol. 74, Iss. 4, 2001-09 ,pp. :