EFFECT OF COOKING ON THE CHEMICAL-COMPOSITION OF WINGED BEANS (PSOPHOCARPUS-TETRAGONOLOBUS)

被引：33

作者：

EKPENYONG, TE ^{[1
]}

BORCHERS, RL ^{[1
]}

机构：

[1] UNIV NEBRASKA,AGR BIOCHEM LAB,LINCOLN,NE 68588

来源：

JOURNAL OF FOOD SCIENCE | 1980年 / 45卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1980.tb07562.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1559 / &

共 18 条

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[Anonymous], 1970, OFFICIAL METHODS ANA

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[Anonymous], 1975, WINGED BEAN HIGH PRO

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KORDYLAS, M ;

POSPISIL, F ;

SVABENSKY, O ;

ZAJIC, B .

BRITISH JOURNAL OF NUTRITION, 1971, 26 (02) :293-+

[5]

Claydon A., 1975, Science in New Guinea, V3, P103

[6]

Fiske CH, 1925, J BIOL CHEM, V66, P375

[7]

Hahn D. M., 1975, US Patent, Patent No. [US3869556A, 3869556, US3869556]

[8] TOXICITY OF RED KIDNEY BEANS (PHASEOLUS VULGARIS) IN RAT [J].

HINTZ, HF ;

HOGUE, DE ;

KROOK, L .

JOURNAL OF NUTRITION, 1967, 93 (01) :77-+

[9] MULTIENZYME TECHNIQUE FOR ESTIMATING PROTEIN DIGESTIBILITY [J].

HSU, HW ;

VAVAK, DL ;

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MILLER, GA .

JOURNAL OF FOOD SCIENCE, 1977, 42 (05) :1269-1273

[10]

JAFFE WG, 1976, NUTR REP INT, V14, P449

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