EFFECT OF PROCESSING ON FLATUS-PRODUCING FACTORS IN LEGUMES

被引：64

作者：

JOOD, S ^{[1
]}

MEHTA, U ^{[1
]}

SINGH, R ^{[1
]}

BHAT, CM ^{[1
]}

机构：

[1] HARYANA AGR UNIV,DEPT CHEM & BIOCHEM,HISSAR 125004,HARYANA,INDIA

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1985年 / 33卷 / 02期

关键词：

D O I：

10.1021/jf00062a028

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：268 / 271

页数：4

共 15 条

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[10] FLATULENCE IN RATS FOLLOWING INGESTION OF COOKED AND GERMINATED BLACK GRAM AND A FERMENTED PRODUCT OF BLACK GRAM AND RICE BLEND [J].

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