EFFECT OF PROCESSING ON AVAILABLE CARBOHYDRATES IN LEGUMES

被引：33

作者：

JOOD, S

MEHTA, U

SINGH, R

机构：

[1] HARYANA AGR UNIV,DEPT FOODS & NUTR,HISSAR 125004,HARYANA,INDIA

[2] HARYANA AGR UNIV,DEPT CHEM & BIOCHEM,HISSAR 125004,HARYANA,INDIA

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1986年 / 34卷 / 03期

关键词：

D O I：

10.1021/jf00069a009

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：417 / 420

页数：4

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[4]

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SATHE, SK ;

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[6]

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[7] EFFECT OF PROCESSING ON FLATUS-PRODUCING FACTORS IN LEGUMES [J].

JOOD, S ;

MEHTA, U ;

SINGH, R ;

BHAT, CM .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1985, 33 (02) :268-271

[8]

Nelson N, 1944, J BIOL CHEM, V153, P375

[9]

OLSON AC, 1975, PROTEIN NUTRITIONA 2, P551

[10]

Rackis J. J., 1975, In ''Physiological effects of food carbohydrates'' [see FSTA (1976) 8 3L230]., P207

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