EFFECTS OF MICROWAVE-HEATING ON LIPOXYGENASE AND TRYPSIN-INHIBITOR ACTIVITIES, AND WATER-ABSORPTION OF WINGED BEAN-SEEDS

被引：22

作者：

ESAKA, M

SUZUKI, K

KUBOTA, K

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1987年 / 52卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1987.tb05920.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1738 / 1739

页数：2

共 14 条

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[7]

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[8] SOAKING STUDIES ON WINGED BEAN (PSOPHOCARPUS-TETRAGONOLOBUS LDC) TO PROCESS FULL-FAT FLOUR AND DETERMINE ITS SHELF-LIFE STABILITY [J].

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[9]

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[10] EFFECT OF BLANCHING AND SOAKING ON WINGED BEANS (PSOPHOCARPUS-TETRAGONOLOBUS) [J].

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