Rice
Cristina M. Rosell and Cristina Marco
Introduction
Production of rice flours and their properties
Production and characterization of gluten-free cereal products based on rice
Future trends
Sources of further information and advice
References
如需閱讀全文,請(qǐng)來(lái)函索?。?聯(lián)系方式:info@chopinchina.com
參與評(píng)論
登錄后參與評(píng)論