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1. |
The chemistry and technology of cinnamon |
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C R C Critical Reviews in Food Science and Nutrition,
Volume 10,
Issue 1,
1978,
Page 1-30
R.O.B. Wijesekera,
C. O. Chichester,
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PDF (1418KB)
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ISSN:0099-0248
DOI:10.1080/10408397809527243
出版商:Taylor & Francis Group
年代:1978
数据来源: Taylor
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2. |
Recent progress in dietary fiber (plantix) in human nutrition |
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C R C Critical Reviews in Food Science and Nutrition,
Volume 10,
Issue 1,
1978,
Page 31-90
GeneA. Spiller,
ElizabethA. Shipley,
JeremyA. Blake,
GeorgeM. Briggs,
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PDF (3594KB)
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ISSN:0099-0248
DOI:10.1080/10408397809527244
出版商:Taylor & Francis Group
年代:1978
数据来源: Taylor
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3. |
The role and function of chlorine in the preparation of high‐ratio cake flour |
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C R C Critical Reviews in Food Science and Nutrition,
Volume 10,
Issue 1,
1978,
Page 91-113
BrianM. Gough,
MaryE. Whitehouse,
C. T. Greenwood,
ByronS. Miller,
Preview
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PDF (1848KB)
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ISSN:0099-0248
DOI:10.1080/10408397809527245
出版商:Taylor & Francis Group
年代:1978
数据来源: Taylor
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