PROXIMATE COMPOSITION AND YIELD OF RAW AND COOKED MATURE DRY LEGUMES

被引：48

作者：

MEINERS, CR

DERISE, NL

LAU, HC

RITCHEY, SJ

MURPHY, EW

机构：

[1] VIRGINIA POLYTECH INST & STATE UNIV,DEPT HUMAN NUTR & FOODS,BLACKSBURG,VA 24061

[2] USDA,ARS,INST CONSUMER & FOOD,HYATTSVILLE,MD 20782

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1976年 / 24卷 / 06期

关键词：

D O I：

10.1021/jf60208a035

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：1122 / 1126

页数：5

共 23 条

[1] NUTRITIVE VALUE OF CENTRAL AMERICAN BEANS .4. ESSENTIAL AMINO ACID CONTENT OF SAMPLES OF BLACK BEANS, RED BEANS, RICE BEANS, AND COWPEAS OF GUATEMALA [J].

BRESSANI, R ;

ELIAS, LG ;

NAVARRETE, DA .

JOURNAL OF FOOD SCIENCE, 1961, 26 (05) :525-+

[2]

BURR H. K., 1968, Food Technology, V22, P336

[3]

DAWSON EH, 1969, ARS616 USDA

[4]

DEMORAES RM, 1971, J FOOD SCI, V36, P493, DOI 10.1111/j.1365-2621.1971.tb06396.x

[5]

DUNCAN DB, 1955, BIOMETRICS, V2, P1

[6] A SURVEY OF ANALYTICAL COMPOSITION OF FIELD BEANS (VICIA FABA L) [J].

EDEN, A .

JOURNAL OF AGRICULTURAL SCIENCE, 1968, 70 :299-&

[7]

KADWE RS, 1974, INDIAN J NUTR DIET, V11, P83

[8] PECTIC SUBSTANCES OF DRY BEANS AND THEIR POSSIBLE CORRELATION WITH COOKING TIME [J].

KON, S .

JOURNAL OF FOOD SCIENCE, 1968, 33 (04) :437-&

[9] NUTRITIVE VALUE OF MIDDLE EASTERN FOODSTUFFS .2. COMPOSITION OF PULSES SEEDS NUTS AND CEREAL PRODUCTS OF LEBANON [J].

KUZAYLI, MV ;

COWAN, JW ;

SABRY, ZI .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1966, 17 (02) :82-&

[10]

MATTHEWS RH, 1975, 102 US DEP AGR AGR H

← 1 2 3 →