HARD-TO-COOK DEFECT IN BLACK BEANS - PROTEIN AND STARCH CONSIDERATIONS

被引：53

作者：

HOHLBERG, AI

STANLEY, DW

机构：

[1] CATHOLIC UNIV CHILE,ESCUELA INGN,DEPT INGN QUIM,SANTIAGO,CHILE

[2] UNIV GUELPH,DEPT FOOD SCI,GUELPH N1G 2W1,ONTARIO,CANADA

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1987年 / 35卷 / 04期

关键词：

D O I：

10.1021/jf00076a033

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：571 / 576

页数：6

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