EFFECT OF GERMINATION, COOKING, AND CANNING ON PHOSPHORUS AND PHYTATE RETENTION IN DRY BEANS

被引：83

作者：

TABEKHIA, MM ^{[1
]}

LUH, BS ^{[1
]}

机构：

[1] UNIV CALIF DAVIS,DEPT FOOD SCI & TECHNOL,DAVIS,CA 95616

来源：

JOURNAL OF FOOD SCIENCE | 1980年 / 45卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1980.tb02631.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：406 / 408

页数：3

共 22 条

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