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10篇 您的检索式：作者名="Bejosano"

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		题名	作者	年代	出处	被引量
	1	Properties of protein concentrates and hydrolysates from Amaranthus and Buckwheat显示文摘	Bejosano F P Corke H	1999	Industrial Crops and Products1999，，10：	1
	2	Amaranthus and Buckwheat protein concentrate effects on and emulsion-type meat product显示文摘	Bejosano F P Corke	1998	Meat Science1998，50，3：	1
	3	Effect of amaranths and buckwheat proteins on wheat dough properties and noodles quality显示文摘	Feliciano P Bejosano Harold Corke	1998	Cereal Chem1998，75，2：	1
	4	Effect of amaranths and buckwheat proteins on the rheological properties of maize starch显示文摘	Feliciano P Bejosano Harold Corke	1999	Food Chem1999，65，：	1
	5	Maranthus and buckwheat protein concentrate effects on an emulsion-type meat product显示文摘	BEJOSANO F P CORKE H	1998	Meat Science1998，50，3：	1
	6	Maranthus and buckwheat protein concentrate effects on an emulsion-type meat product显示文摘	BEJOSANO F P CORKE H	1998	Meat Science1998，3，：	1
	7	Properties of protein concentrates and hydrolysates from Amaranthus and Buckwheat 显示文摘	Bejosano F P Corke H	1999	Industrial Crops and Products1999，，10：	1
	8	Amaranthus and buckwheat protein concentrate effects on an emulsion-type meat product显示文摘	Bejosano F P Corke H	1998	Meat Science1998，50，：	1
	9	Properties of protein concentrates and hydrolysates from Amaranthus and Buckwheat显示文摘	Bejosano F P Corke H	1999	Industrial Crops and Products1999，10，：	1
	10	Amaranthus and buckwheat protein concentrate effects on an emulsion-type meat product显示文摘	Bejosano F P Corke H	1998	Meat Science1998，50，3：	1

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