EFFECT OF HOME PROCESSING ON THE PROTEIN-QUALITY OF SELECTED LEGUMES

被引：49

作者：

GEERVANI, P ^{[1
]}

THEOPHILUS, F ^{[1
]}

机构：

[1] WOMENS CHRISTIAN COLL,MADRAS 6,SPAIN

来源：

JOURNAL OF FOOD SCIENCE | 1980年 / 45卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1980.tb04138.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：707 / 710

页数：4

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