EFFECT OF GERMINATION ON NUTRITIVE-VALUE AND BAKING PROPERTIES OF DRY PEAS, LENTILS, AND FABA BEANS

被引：83

作者：

HSU, D ^{[1
]}

LEUNG, HK ^{[1
]}

FINNEY, PL ^{[1
]}

MORAD, MM ^{[1
]}

机构：

[1] USDA SEA,WESTERN WHEAT QUAL LAB,PULLMAN,WA 99164

来源：

JOURNAL OF FOOD SCIENCE | 1980年 / 45卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1980.tb03877.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：87 / 92

页数：6

共 35 条

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