COOKING CHARACTERISTICS OF SOME GERMINATED LEGUMES - CHANGES IN PHYTINS, CA++, MG++ AND PECTINS

被引：80

作者：

KUMAR, KG

VENKATARAMAN, LV

JAYA, TV

KRISHNAMURTHY, KS

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1978年 / 43卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1978.tb09741.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：85 / 88

页数：4

共 30 条

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