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Evaluation of the Health Aspects of Oat Gum, Okra Gum, Quince Seed Gum, and Psyllium Seed Husk Gum as Food Ingredients
Federation of American Societies for Experimental Biology. Life Sciences Research Office
出版
Life Sciences Research Office, Federation of American Societies for Experimental Biology
, 1982
URL
http://books.google.com.hk/books?id=1I8BGwAACAAJ&hl=&source=gbs_api