DEVELOPMENT OF FOOD INGREDIENTS FROM NAVY BEANS (PHASEOLUS-VULGARIS) BY ROASTING, PIN MILLING, AND AIR CLASSIFICATION

被引：32

作者：

AGUILERA, JM ^{[1
]}

UEBERSAX, MA ^{[1
]}

LUSAS, EW ^{[1
]}

ZABIK, ME ^{[1
]}

机构：

[1] MICHIGAN STATE UNIV,DEPT FOOD SCI & HUMAN NUTR,E LANSING,MI 48824

来源：

JOURNAL OF FOOD SCIENCE | 1982年 / 47卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1982.tb07638.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1151 / 1154

页数：4

共 27 条

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[7]

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[8] PH ADJUSTMENT CONTROL OF OXIDATIVE OFF-FLAVORS DURING GRINDING OF RAW LEGUME SEEDS [J].

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[9]

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[10]

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