SAPONIN CONTENT OF CHICKPEA AND BLACK GRAM - VARIETAL DIFFERENCES AND EFFECTS OF PROCESSING AND COOKING METHODS

被引：45

作者：

JOOD, S

CHAUHAN, BM

KAPOOR, AC

机构：

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1986年 / 37卷 / 11期

关键词：

D O I：

10.1002/jsfa.2740371111

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：1121 / 1124

页数：4

共 11 条

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