{"title":"Present Knowledge on the Processing of Starchy Foods","authors":"Masayuki Sugimoto","doi":"10.5458/JAG1972.39.57","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":17372,"journal":{"name":"Journal of the Japanese Society of Starch Science","volume":"12 1","pages":"57-64"},"PeriodicalIF":0.0000,"publicationDate":"1992-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"3","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of the Japanese Society of Starch Science","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.5458/JAG1972.39.57","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
京公网安备 11010802042870号
求助内容：
应助结果提醒方式：
