RELATIONSHIP BETWEEN PHYSICAL AND CHEMICAL CHARACTERS AND COOKING QUALITY IN LENTIL

被引：22

作者：

BHATTY, RS

机构：

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1984年 / 32卷 / 05期

关键词：

D O I：

10.1021/jf00125a057

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：1161 / 1166

页数：6

共 22 条

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[5]

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[7] INTERACTION BETWEEN PHYTIC ACID AND DIVALENT CATIONS DURING COOKING OF DRIED PEAS [J].

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[8]

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[10]

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