KINETICS OF TRYPSIN INHIBITORY ACTIVITY LOSS IN HEATED FLOUR FROM BEAN, PHASEOLUS-VULGARIS

被引：18

作者：

BUERA, MP ^{[1
]}

PILOSOF, AMR ^{[1
]}

BARTHOLOMAI, GB ^{[1
]}

机构：

[1] CONSEJO NACL INVEST CIENT & TECN,BUENOS AIRES,ARGENTINA

来源：

JOURNAL OF FOOD SCIENCE | 1984年 / 49卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1984.tb13687.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

收藏

页码：124 / &

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