COMPARISON OF THE COOKING QUALITY OF LAIRD AND COMMERCIAL CHILEAN LENTILS GROWN IN THE CANADIAN PRAIRIES

被引：25

作者：

BHATTY, RS

NIELSEN, MA

SLINKARD, AE

机构：

来源：

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES | 1983年 / 16卷 / 02期

关键词：

D O I：

10.1016/S0315-5463(83)72068-7

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：104 / 110

页数：7

共 16 条

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BHATTY, RS ;

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[4]

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[5]

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ROCKLAND, LB .

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[8]

MATTSON E, 1950, ACTA AGR SCAND, V1, P40

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[10] TEMPERATURE-DEPENDENCE OF COOKING RATE OF DRY LEGUMES [J].

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