المؤلفون: LV Ping, LIU Jian-lei, DUAN Xiao-liang, WANG Qian, CHANG Liu, ZHAO Lu-yao, ZHANG Dong, SUN Hui

المصدر: Liang you shipin ke-ji, Vol 30, Iss 3, Pp 67-74 (2022)

مصطلحات موضوعية: cooked foxtail millet, edible quality, sensory evaluation, instrument evaluation, Food processing and manufacture, TP368-456, Nutrition. Foods and food supply, TX341-641

وصف الملف: electronic resource

Relation: http://lyspkj.ijournal.cn/lyspkj/article/abstract/20220314?st=article_issue; https://doaj.org/toc/1007-7561

URL الوصول: https://doaj.org/article/d25283f8046a416bb4f860202607bf6e