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Preliminary study on the effect of milling technology on th..:
YANG Kai-zhou
;
WEI Zheng
;
FAN Yun-qian
...
http://lyspkj.ijournal.cn/lyspkj/article/abstract/20200311?st=article_issue. , 2020
Link:
https://doi.org/10.16210/j.cnki.1007-7561.2020.03.011
RT Journal T1 <Title>Preliminary study on the effect of milling technology on the key components of rice bran</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:2ca984ea5e6e433c85846c4f78bd2c59&Exemplar=1&LAN=DE A1 YANG Kai-zhou A1 WEI Zheng A1 FAN Yun-qian A1 LUAN Xia A1 LI Xiao-ning A1 DUAN Zhang-qun A1 XUE Ya-lin PB Academy of National Food and Strategic Reserves Administration YR 2020 K1 milling technology K1 rice bran K1 wax K1 crude fat K1 crude protein K1 Food processing and manufacture K1 TP368-456 K1 Nutrition. Foods and food supply K1 TX341-641 JF http://lyspkj.ijournal.cn/lyspkj/article/abstract/20200311?st=article_issue LK http://dx.doi.org/https://doi.org/10.16210/j.cnki.1007-7561.2020.03.011 DO https://doi.org/10.16210/j.cnki.1007-7561.2020.03.011 SF ELIB - SuUB Bremen
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