COMPOSITION, STARCH PROPERTIES AND PROTEIN-QUALITY OF LENTILS

被引：12

作者：

BHATTY, RS

SLINKARD, AE

机构：

来源：

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES | 1979年 / 12卷 / 02期

关键词：

D O I：

10.1016/S0315-5463(79)73062-8

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：88 / 92

页数：5

共 16 条

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[9] AMINO-ACID COMPOSITION AND PROTEIN QUALITY OF 2 FABA BEAN CULTIVARS [J].

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CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES, 1978, 11 (02) :97-98

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