EFFECT OF PH AND HEAT ON THE BINDING OF IRON, CALCIUM, MAGNESIUM, AND ZINC AND THE LOSS OF PHYTIC ACID IN SOY FLOUR

被引：20

作者：

CLYDESDALE, FM

CAMIRE, AL

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1983年 / 48卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1983.tb09209.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

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页码：1272 / +

页数：1

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