REDUCTION IN PHYTIC ACID LEVELS IN SOYBEANS DURING TEMPEH PRODUCTION, STORAGE AND FRYING

被引：40

作者：

SUTARDI

BUCKLE, KA

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1985年 / 50卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1985.tb13325.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：260 / &

共 18 条

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