COMPARATIVE STUDIES ON NITROGEN SOLUBILITY OF MUNG BEANS, PEA BEANS AND RED KIDNEY BEANS

被引：29

作者：

HANG, YD

STEINKRAUS, KH

HACKLER, LR

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1970年 / 35卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1970.tb12174.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：318 / +

页数：1

共 8 条

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[3]

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[8] SEED PROTEIN SOLUBILITY - COMPARISON OF SOLUBILITY CHARACTERISTICS OF SELECTED SEED PROTEINS [J].

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