CONSUMPTION AND USE OF THE WINGED BEAN BY SRI LANKAN VILLAGERS

被引：3

作者：

AXELSON, ML

CASSIDY, CM

DECOLON, MM

HACKLANDER, EH

NERUDA, GS

RAWLING, KE

机构：

[1] UNIV MARYLAND,DEPT ANTHROPOL,COLLEGE PK,MD 20742

[2] UNIV MARYLAND,DEPT EXTENS HOME ECON,COLLEGE PK,MD 20742

[3] UNIV MARYLAND,DEPT TEXT & CONSUMER ECON,COLLEGE PK,MD 20742

来源：

ECOLOGY OF FOOD AND NUTRITION | 1982年 / 12卷 / 03期

关键词：

D O I：

10.1080/03670244.1982.9990708

中图分类号：

R15 [营养卫生、食品卫生]; TS201 [基础科学];

学科分类号：

100403 ;

摘要：

引用

页码：127 / 137

页数：11

共 24 条

[1]

ABEYWARDENE F, 1981, COMMUNICATION

[2]

[Anonymous], 1975, WINGED BEAN HIGH PRO

[3]

BALAKRISHMAN N, 1977, SRI LANKA SURVEY, P109

[4]

BENNION M, 1980, SCI FOOD, P234

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

CERNY, K ;

KORDYLAS, M ;

POSPISIL, F ;

SVABENSKY, O ;

ZAJIC, B .

BRITISH JOURNAL OF NUTRITION, 1971, 26 (02) :293-+

[6]

Claydon A., 1978, Plant Foods for Man, V2, P203

[7]

CLAYDON A, 1978, WINGED BEAN, P377

[8]

CLAYDON A, 1978, WINGED BEAN, P263

[9] EFFECT OF COOKING ON THE CHEMICAL-COMPOSITION OF WINGED BEANS (PSOPHOCARPUS-TETRAGONOLOBUS) [J].

EKPENYONG, TE ;

BORCHERS, RL .

JOURNAL OF FOOD SCIENCE, 1980, 45 (06) :1559-&

[10]

EKPENYONG TE, 1978, WINGED BEAN, P300

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