糜子直链淀粉、蛋白质含量对其外观品质及食味品质的影响 / Effects of Amylose and Protein Contents on Visual Appearance and Eating Quality of Proso Millet
- Resource Type
- Academic Journal
- Source
- 食品科学 / Food Science. 44(4):115-121
- Subject
糜子 直链淀粉 蛋白质 外观品质 食味品质 - Language
- Chinese
- ISSN
- 1002-6630