EFFECT OF SOAKING ON THE QUALITY OF LENTIL SEEDS

被引：12

作者：

ABOUSAMAHA, OR ^{[1
]}

ELMAHDY, AR ^{[1
]}

MOHARRAM, YG ^{[1
]}

机构：

[1] UNIV ALEXANDRIA,FAC AGR,DEPT FOOD SCI & TECHNOL,ALEXANDRIA,EGYPT

来源：

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1985年 / 180卷 / 06期

关键词：

D O I：

10.1007/BF02044299

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：485 / 490

页数：6

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[8] EFFECT OF SOAKING TEMPERATURE ON COOKING AND NUTRITIONAL QUALITY OF BEANS [J].

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[9]

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