PHYSICOCHEMICAL AND FUNCTIONAL-PROPERTIES OF WINGED BEAN FLOUR AND ISOLATE COMPARED WITH SOY ISOLATE

被引：218

作者：

OKEZIE, BO

BELLO, AB

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1988年 / 53卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1988.tb07728.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：450 / 454

页数：5

共 26 条

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