EFFECT OF ACETYLATION AND SUCCINYLATION ON THE FUNCTIONAL-PROPERTIES OF WINGED BEAN (PSOPHOCARPUS-TETRAGONOLOBUS) FLOUR

被引：22

作者：

NARAYANA, K

RAO, MSN

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1984年 / 49卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1984.tb12464.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：547 / 550

页数：4

共 27 条

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