Comparing sugar components of cereal and pseudocereal flour...

Food Chemistry 2014 / 02 Vol. 145

Comparing sugar components of cereal and pseudocereal flour by GC–MS analysis

Ačanski, Marijana M., Vujić, Djura N.
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Volume:
145
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2013.08.138
Date:
February, 2014
File:
PDF, 729 KB
english, 2014
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