EFFECT OF SOAKING AND COOKING ON THE OLIGOSACCHARIDE CONTENT OF DRY BEANS (PHASEOLUS, VULGARIS, L)

被引：45

作者：

SILVA, HC

BRAGA, GL

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1982年 / 47卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1982.tb12746.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：924 / 925

页数：2

共 11 条

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