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
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 ;
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页码:924 / 925
页数:2
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