Wang, Shizhong.
概要
| 作品: | 2 作品在 0 項出版品 0 種語言 | |
|---|---|---|
書目資訊
Protein-starch interactions during wheat flour extrusion: Formation and effects on textural properties of extrudates.
by:
Wang, Shizhong.; Rutgers The State University of New Jersey - New Brunswick.
(書目-語言資料,印刷品)