【序号】:1 【作者】:Vivek Kumar, H. K. Sharma, PragatiKaushal, K. Singh 【题名】:Optimization of taro–wheat compositeflour cake using Taguchi technique 【期刊】:Journal of Food Measurement andCharacterization 【年、卷、期、起止页码】: March 2015, Volume 9, Issue 1, pp35-51 【全文链接】: 【序号】:2 【作者】:O. J. Odejobi, M. M. Ige, K. A. Adeniyi 【题名】:Physicochemical properties of the flourand starch from three Nigeria rice (Oryza sativa L.) varieties 【期刊】:Journal of Food Measurement and Characterization 【年、卷、期、起止页码】: March 2015, Volume 9, Issue 1, pp61-67 【全文链接】: 【序号】:3 【作者】:R.K. Hommel 【题名】:Acetobacter 【期刊】:Encyclopedia of Food Microbiology 【年、卷、期、起止页码】: 2014, Pages 3-10 【全文链接】: