RELATIONSHIPS BETWEEN THE HARD-TO-COOK PHENOMENON IN RED KIDNEY BEANS AND WATER-ABSORPTION, PUNCTURE FORCE, PECTIN, PHYTIC ACID, AND MINERALS

被引：104

作者：

MOSCOSO, W ^{[1
]}

BOURNE, MC ^{[1
]}

HOOD, LF ^{[1
]}

机构：

[1] CORNELL UNIV,NEW YORK STATE AGR EXPT STN,INST FOOD SCI,GENEVA,NY 14456

来源：

JOURNAL OF FOOD SCIENCE | 1984年 / 49卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1984.tb12848.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1577 / 1583

页数：7

共 27 条

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