A QUICK COOKING METHOD FOR BROAD BEANS

被引：12

作者：

ALNOURI, FF

SIDDIQI, AM

机构：

来源：

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES | 1982年 / 15卷 / 01期

关键词：

D O I：

10.1016/S0315-5463(82)72319-3

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：75 / 77

页数：3

共 12 条

[1]

ABBAS IR, 1977, THESIS BAGHDAD U ABU

[2]

ALKASHTINI SF, 1971, THESIS U ILLINOIS UR, P72

[3]

HANSON LP, 1975, COMMERCIAL PROCESSIN, P318

[4] LINOLEIC ACID AND TRILINOLEIN AS SUBSTRATES FOR SOYBEAN LIPOXIDASE(S) [J].

KOCH, RB ;

STERN, B ;

FERRARI, CG .

ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS, 1958, 78 (01) :165-179

[5]

Larmond E., 1970, CANADA DEP AGR PUBLI, P1284

[6] THE PHOTOMETRIC DETERMINATION OF THE HEMAGGLUTINATING ACTIVITY OF SOYIN AND CRUDE SOYBEAN EXTRACTS [J].

LIENER, IE .

ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS, 1955, 54 (01) :223-231

[7] AMINO-ACID, HEMAGGLUTININ AND TRYPSIN-INHIBITOR LEVELS, AND PROXIMATE ANALYSES OF FABA BEANS (VICIA-FABA) AND FABA BEAN FRACTIONS [J].

MARQUARDT, RR ;

MCKIRDY, JA ;

WARD, T ;

CAMPBELL, LD .

CANADIAN JOURNAL OF ANIMAL SCIENCE, 1975, 55 (03) :421-429

[8]

ROCKLAND LB, 1967, FOOD TECHNOL-CHICAGO, V21, P344

[9] SCANNING ELECTRON-MICROSCOPE STUDIES ON DRY BEANS - EFFECTS OF COOKING ON CELLULAR STRUCTURE OF COTYLEDONS IN REHYDRATED LARGE LIMA BEANS [J].

ROCKLAND, LB ;

JONES, FT .

JOURNAL OF FOOD SCIENCE, 1974, 39 (02) :342-346

[10]

ROCKLAND LB, 1971, 10TH P DRY BEAN RES, P121

← 1 2 →