EFFECTS OF HEAT AND NATURAL FERMENTATION ON AMINO-ACIDS, FLATUS PRODUCING COMPOUNDS, LIPID OXIDATION AND TRYPSIN-INHIBITOR IN BLENDS OF SOYBEAN AND CORNMEAL

被引：16

作者：

CHOMPREEDA, PT

FIELDS, ML

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1984年 / 49卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1984.tb12468.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 [食品科学与工程];

摘要：

引用

页码：563 / 565

页数：3

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