FUNCTIONAL-PROPERTIES OF RAW AND HEAT PROCESSED WINGED BEAN (PSOPHOCARPUS-TETRAGONOLOBUS) FLOUR

被引：201

作者：

NARAYANA, K

RAO, MSN

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1982年 / 47卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1982.tb04976.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1534 / 1538

页数：5

共 31 条

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