Study on the Effect of Vitamin D3-β-cyclodextrin Inclusion Compound on the Quality Improvement in Extruded Nutrition-fortified Rice

Tian Yaoqi,Jin Zhengyu,Deng Li,Xu Xueming,Zhao Jianwei

Food and Fermentation Industries ›› 2007, Vol. 33 ›› Issue (12) : 52.

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PDF(270 KB)
Food and Fermentation Industries ›› 2007, Vol. 33 ›› Issue (12) : 52.

Study on the Effect of Vitamin D3-β-cyclodextrin Inclusion Compound on the Quality Improvement in Extruded Nutrition-fortified Rice

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2007, 33(12): 52

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