EFFECT OF FERMENTATION ON SOLUBLE-PROTEINS AND INVITRO PROTEIN DIGESTIBILITY OF SORGHUM, GREEN GRAM AND SORGHUM GREEN GRAM BLENDS

被引：67

作者：

CHAVAN, UD

CHAVAN, JK

KADAM, SS

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1988年 / 53卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1988.tb09329.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1574 / 1575

页数：2

共 15 条

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