题名 | Noodle Qualities of Fresh Pasta Supplemented with Various Amounts of Purple Sweet Potato Powder |
作者 | Santiago D M, Kawashima Y, Matsushita K, |
杂志 | Food Science and Technology Research |
年|卷|期 | 2016, 22(3): |
页码 | 307-316 |
链接 | https://www.jstage.jst.go.jp/article/fstr/22/3/22_307/_article/-char/ja/ |
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