HARD-TO-COOK PHENOMENON IN BEANS - EFFECTS OF ACCELERATED STORAGE ON WATER-ABSORPTION AND COOKING TIME

被引：120

作者：

JACKSON, GM

VARRIANOMARSTON, E

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1981.tb15351.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：799 / 803

页数：5

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