PECTIC SUBSTANCES OF DRY BEANS AND THEIR POSSIBLE CORRELATION WITH COOKING TIME

被引：39

作者：

KON, S

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1968.tb03647.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：437 / &

共 9 条

[1]

BURR H. K., 1968, Food Technology, V22, P336

[2]

DIETZ JH, 1953, FOOD RES, V18, P169

[3]

JOSLYN M. A., 1962, ADVANCES FOOD RES, V11, P1

[4]

KERTESZ LI, 1951, PECTIC SUBSTANCES

[5]

MATTSON S., 1946, Acta agriculturae Suecana, V2, P185

[6] COLORIMETRIC DETERMINATION OF PECTIC SUBSTANCES [J].

MCCOMB, EA ;

MCCREADY, RM .

[7] EXTRACTION AND DETERMINATION OF TOTAL PECTIC MATERIALS IN FRUITS [J].

MCCREADY, RM ;

MCCOMB, EA .

[8]

SMITHIES RH, 1960, 7 SOC CHEM IND MON, P119

[9]

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