COMPARISON OF METHODS USED TO CHARACTERIZE WATER IMBIBITION IN HARD-TO-COOK BEANS

被引：59

作者：

PLHAK, LC

CALDWELL, KB

STANLEY, DW

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1989年 / 54卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1989.tb03073.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：326 / &

共 20 条

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