EFFECT OF COOKING ON TRYPTOPHAN, BASIC-AMINO-ACIDS, PROTEIN SOLUBILITY AND RETENTION OF SOME VITAMINS IN 2 VARIETIES OF CHICK PEA

被引：8

作者：

ABDELRAHMAN, AHY

机构：

来源：

FOOD CHEMISTRY | 1983年 / 11卷 / 02期

关键词：

D O I：

10.1016/0308-8146(83)90067-5

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：139 / 143

页数：5

共 11 条

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