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20篇 您的检索式：作者名="Marocchini M"

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	题名	作者	年代	出处	被引量
1	Composition andtechnological properties of the flour and bran from common andtartary buckwheat显示文摘	BONAFACCIA G MAROCCHINI M KREFT I	2003	Food Chemistry2003，80，1：	1
2	Composition and technological properties of the flour and bran from common and tartary buckwheat显示文摘	BONAFACCIA G MAROCCHINI M KREFT I	2003	Food Chemistry2003，80，1：	1
3	Composition and technological properties of the flour and bran from common and tartary buckwheat显示文摘	Bonafaccia G Marocchini M Kreft I	2003	Food Chemistry2003，，80：	1
4	Composition and technological prorerties of the flourand bran from common and tartary buckwheat显示文摘	BONAFACCIA G MAROCCHINI M KREFT I	2003	FoodChemistry2003，81，1：	1
5	Composition and technological properties of the flour and bran from common and tartary buckwheat显示文摘	BONAFACCIA G MAROCCHINI M KREF T I	2003	Food Chemistry2003，80，1：	1
6	Composition and technological properties of the flour and bran from common and tartary buckwheat显示文摘	Bonafaccia G Marocchini M Kreft I	2003	Food Chemistry2003，80，1：	1
7	Composition and technological properties of the flour and bran from common and tartary backwheat显示文摘	Bonafaccia G Marocchini M IeR I	2003	Food chemistry2003，，80：	1
8	Composition and technological properties of the flour and bran from common and tartary buckwheat显示文摘	Bonafaccia G Marocchini M Kreft I	2003	Food Chemistry2003，80，1：	1
9	Composition and technological properties of the flour and bran from common and tartary buckwheat显示文摘	Bonafaccia G Marocchini M Kreft I	2003	Food Chemistry2003，80，1：	1
10	Composition and technological properties of the flour and bran from common andtartarybuckwheat显示文摘	Bonafaccia G Marocchini M Kreft I		0，，01：	1
11	Composition and technological properties of the flour and bran from common and tartary buckwheat显示文摘	Bonafaccia G Marocchini M Kreft I	2003	Food Chemistry2003，80，：	1
12	Composition and technological properties of flour and bran from common and tartary buckwheat显示文摘	Bonafaccia G Marocchini M Kreft I	2003	Food Chemistry2003，80，：	1
13	Composition and technological properties of the flour and bran from common and tartary buckwheat显示文摘	BONAFACCIA G MAROCCHINI M MAROCCHINI M	2003	Food Chemistry2003，80，1：	1
14	Composition and technological properties of the flour and bran from common and tartary buckwheat显示文摘	Bonafaccia G Marocchini M Krefl I	2003	Food Chemistry2003，80，：	1
15	Composition and technological properties of flour and bran from common and tartary buckwheat 显示文摘	G Bonafaccia M Marocchini I Kreft	2003	Food Chemistry2003，80，：	1
16	Composition and technological properties of the flour and bran from common and tartary buckwheat 显示文摘	Bonafaceia G Marocchini M Kreft I	2003	Food Chemistry2003，80，1：	1
17	Composition and technological properties of the flour and bran from common and tartary buckwheat显示文摘	Bonafaccia G Marocchini M Kreft I	2003	Food Chemistry2003，80，2：	1
18	Composition and technological properties of the flour and bran from comman and tartary buckwheat 显示文摘	Bonafaccia G Marocchini M Kreft I	2003	Food Chemistry2003，80，1：	1
19	Composition and technological properties of flour and bran from common and tartary buckwheat显示文摘	Bonafaccia G Marocchini M Kreft I	2003	Food Chemistry2003，80，：	1
20	Composition and technolog- ical properties of the flour and bran from comman and tartary buckwheat显示文摘	Bonafaccia G Marocchini M Kreft I	2003	Food Chemistry2003，80，1：	1

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