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开发利用杂粮杂豆大有可为 被引量:2

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出处 《粮食科技与经济》 2003年第6期14-15,共2页 Food Science And Technology And Economy
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参考文献3

二级参考文献19

  • 1尹世杰.略论农村消费与农业现代化[J].农业现代化研究,1986,7(4):1-4. 被引量:1
  • 2尹世杰.关于发展农村市场的几个问题[J].经济评论,1995(2):30-35. 被引量:4
  • 3中国粮食行业协会杂粮分会一届二次理事会议(特刊),2005
  • 4Kutos,T.,Golob,T.,Kac,M.,& Plestenjak,A.(2003).Dietary fiber content of dry and processed beans.Food Chemistry,80,231-235
  • 5Adsule,RN.,Lawende,K.M.& Kalam,S.S.Handbook of World Food Legumes:Nutritional chemistry,Processing Technology,and Utilization.Vol.2 CRC Press.1989
  • 6Haralampu,S.G.(2000).Resistant starch -a review of the physical properties and biological impact of RS3.Carbohydrate Polymers,41,285-292
  • 7Francis H.Webster.Oats:Chemistry and Technology American Association of Cereal Chemists,Inc.St.Paul,1986
  • 8N.L.Dawkins and I.A.Nnanna.Oat gum and β-glucan extraction from oat bran and rolled oats:temperature and pH effects.J.Food Sci.1993,58(3):562 -566
  • 9Rooney,L.W.,Awika,J.M.Overview of products and health benefits of speciality sorghums.[Review]Cereal Foods World.50,(3,Grains):109-112,114-115,2005
  • 10Anglani,C.Sorghum for human food-a review.[Review] Plant Foods for Human Nutrition.52,(1):85 -95,1998.272

共引文献41

同被引文献13

  • 1中国粮食行业协会杂粮分会一届二次理事会议(特刊),2005
  • 2Kutos,T.,Golob,T.,Kac,M.,& Plestenjak,A.(2003).Dietary fiber content of dry and processed beans.Food Chemistry,80,231-235
  • 3Adsule,RN.,Lawende,K.M.& Kalam,S.S.Handbook of World Food Legumes:Nutritional chemistry,Processing Technology,and Utilization.Vol.2 CRC Press.1989
  • 4Haralampu,S.G.(2000).Resistant starch -a review of the physical properties and biological impact of RS3.Carbohydrate Polymers,41,285-292
  • 5Francis H.Webster.Oats:Chemistry and Technology American Association of Cereal Chemists,Inc.St.Paul,1986
  • 6N.L.Dawkins and I.A.Nnanna.Oat gum and β-glucan extraction from oat bran and rolled oats:temperature and pH effects.J.Food Sci.1993,58(3):562 -566
  • 7Rooney,L.W.,Awika,J.M.Overview of products and health benefits of speciality sorghums.[Review]Cereal Foods World.50,(3,Grains):109-112,114-115,2005
  • 8Anglani,C.Sorghum for human food-a review.[Review] Plant Foods for Human Nutrition.52,(1):85 -95,1998.272
  • 9Li,S.,& Zhang,Q.H.(2001a).Advances in the development of functional foods from buckwheat.Food Science and Nutrition,41 (6),451 -464
  • 10Li,S.,& Zhang,Q.H.(2001b).Advances in the development of functional foods from buckwheat.Critical Reviews in Food Science and Nutrition,41 (6),451 -464

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二级引证文献41

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