BIOCHEMISTRY OF BLACK GRAM (PHASEOLUS-MUNGO L) - A REVIEW

被引：19

作者：

REDDY, NR

SALUNKHE, DK

SATHE, SK

机构：

[1] UTAH STATE UNIV, DEPT NUTR & FOOD SCI, LOGAN, UT 84321 USA

[2] UNIV ARIZONA, DEPT NUTR & FOOD SCI, MUSCLE BIOL GRP, TUCSON, AZ 85721 USA

来源：

CRC CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION | 1982年 / 16卷 / 01期

关键词：

D O I：

10.1080/10408398209527324

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：49 / 114

页数：66

共 75 条

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[53] FLATULENCE IN RATS FOLLOWING INGESTION OF COOKED AND GERMINATED BLACK GRAM AND A FERMENTED PRODUCT OF BLACK GRAM AND RICE BLEND [J].

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[55] INTERACTIONS BETWEEN PHYTATE, PROTEIN, AND MINERALS IN WHEY FRACTIONS OF BLACK GRAM [J].

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[56] PHYTATE PHOSPHORUS AND MINERAL CHANGES DURING GERMINATION AND COOKING OF BLACK GRAM (PHASEOLUS-MUNGO) SEEDS [J].

REDDY, NR ;

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[59]

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