PROTEIN QUALITY OF GREEN-MATURE, DRY MATURE AND SPROUTED SOYBEANS

被引：32

作者：

BATES, RP ^{[1
]}

KNAPP, FW ^{[1
]}

ARAUJO, PE ^{[1
]}

机构：

[1] UNIV FLORIDA,DEPT FOOD SCI,GAINESVILLE,FL 32611

来源：

JOURNAL OF FOOD SCIENCE | 1977年 / 42卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1977.tb01269.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：271 / 272

页数：2

共 19 条

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[3]

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[7]

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[8] The effect of germination, the stage of maturity, and the variety upon the nutritive value of soybean protein [J].

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Parsons, HT .

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[9] SPROUTING OF SEEDS AND NUTRIENT COMPOSITION OF SEEDS AND SPROUTS [J].

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WELLS, CE ;

CHEN, LH .

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[10]

HANNAH LC, 1975, REUNION ANUAL PROGRA, V1, P193

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