EFFECT OF MICROWAVE AND CONVENTIONAL COOKING ON THE NUTRITIVE-VALUE OF COLOSSUS PEAS (VIGNA-UNIGUICULATA)

被引：26

作者：

CHUNG, SY ^{[1
]}

MORR, CV ^{[1
]}

JEN, JJ ^{[1
]}

机构：

[1] CLEMSON UNIV,DEPT FOOD SCI,CLEMSON,SC 29631

来源：

关键词：

D O I：

10.1111/j.1365-2621.1981.tb14579.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：272 / 273

页数：2

共 12 条

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[2]

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[3]

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LIVINGSTON, GE .

[6]

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[7]

KYLEN AM, 1961, J AM DIET ASSOC, V39, P321

[8] ASCORBIC-ACID IN PEAS COOKED BY MICROWAVES [J].

MABESA, LB ;

BALDWIN, RE .

[9]

ROSEN CG, 1972, FOOD TECHNOL-CHICAGO, V26, P36

[10]

STEEL R. G. D., 1960, PRINCIPLES PROCEDURE