OLIGOSACCHARIDES IN PULSES - VARIETAL DIFFERENCES AND EFFECTS OF COOKING AND GERMINATION

被引：97

作者：

RAO, PU

BELAVADY, B

机构：

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1978年 / 26卷 / 02期

关键词：

D O I：

10.1021/jf60216a044

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：316 / 319

页数：4

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