EXTRACTION OF OLIGOSACCHARIDES DURING COOKING OF WHOLE SOYBEANS

被引：43

作者：

KU, S

WEI, LS

STEINBERG, MP

NELSON, AI

HYMOWITZ, T

机构：

[1] UNIV ILLINOIS,DEPT FOOD SCI,URBANA,IL 61801

[2] UNIV ILLINOIS,DEPT AGRON,URBANA,IL 61801

来源：

JOURNAL OF FOOD SCIENCE | 1976年 / 41卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1976.tb00619.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：361 / 364

页数：4

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[10] UTILIZATION OF OLIGOSACCHARIDES BY LACTIC-ACID BACTERIA DURING FERMENTATION OF SOY MILK [J].

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JOURNAL OF FOOD SCIENCE, 1975, 40 (01) :114-118

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