SOAKING STUDIES ON WINGED BEAN (PSOPHOCARPUS-TETRAGONOLOBUS LDC) TO PROCESS FULL-FAT FLOUR AND DETERMINE ITS SHELF-LIFE STABILITY

被引：6

作者：

KAILASAPATHY, K

PERERA, PAJ

MACNEIL, JH

机构：

[1] UNIV PERADENIYA,FAC MED,DEPT BIOCHEM,PERADENIYA,SRI LANKA

[2] PENN STATE UNIV,DEPT FOOD SCI,UNIVERSITY PK,PA 16802

[3] UNIV ZIMBABWE,DEPT ANIM SCI,HARARE,ZIMBABWE

来源：

关键词：

D O I：

10.1111/j.1365-2621.1985.tb13794.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：773 / &

共 33 条

[1]

[Anonymous], 1975, WINGED BEAN HIGH PRO

[2]

[Anonymous], 1975, OFFICIAL METHODS ANA

[3]

AXELSON, 1982, ECOL FOOD N, V12, P127

[4]

BLAGROVE RJ, 1979, FOOD TECHNOL AUST, V31, P149

[5] NUTRITIVE VALUE OF WINGED BEAN (PSOPHOCARPUS-PALUSTRIS DESV.) [J].

CERNY, K ;

KORDYLAS, M ;

POSPISIL, F ;

SVABENSKY, O ;

ZAJIC, B .

[6]

CERNY K, 1978, 1ST P INT WING BEAN, P281

[7]

CLAYDON A, 1978, 1ST INT S DEV POT WI, P263

[8]

CLAYDON A, 1977, P PAPUA NEW GUINEA F, P61

[9]

CLAYDON A, 1981, 2ND INT WING BEAN WO

[10]

DE SS, 1971, AGR SERVICES B FAO, V11, P5