CONTENTS AND DIGESTIBILITY OF CARBOHYDRATES OF CHICKPEA AND BLACK GRAM AS AFFECTED BY DOMESTIC PROCESSING AND COOKING

被引：48

作者：

JOOD, S ^{[1
]}

CHAUHAN, BM ^{[1
]}

KAPOOR, AC ^{[1
]}

机构：

[1] HARYANA AGR UNIV,DEPT FOODS & NUTR,HISSAR 125004,HARYANA,INDIA

来源：

FOOD CHEMISTRY | 1988年 / 30卷 / 02期

关键词：

D O I：

10.1016/0308-8146(88)90149-5

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：113 / 127

页数：15

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