PHYSICOCHEMICAL CHARACTERISTICS OF LENTIL VARIETIES AS RELATED TO THEIR COOKABILITY

被引：4

作者：

ELSAIED, HM ^{[1
]}

ELSHIRBEENY, AE ^{[1
]}

机构：

[1] AGR RES ZTR,GRAIN & BREAD TECHNOL RES SECT,GIZA,EGYPT

来源：

ZEITSCHRIFT FUR ERNAHRUNGSWISSENSCHAFT | 1981年 / 20卷 / 03期

关键词：

D O I：

10.1007/BF02021565

中图分类号：

R15 [营养卫生、食品卫生]; TS201 [基础科学];

学科分类号：

100403 ;

摘要：

引用

页码：194 / 199

页数：6

共 24 条

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[4]

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[6] EFFECT OF GERMINATION ON NUTRITIVE-VALUE AND BAKING PROPERTIES OF DRY PEAS, LENTILS, AND FABA BEANS [J].

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[9]

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[10] RICE QUALITY - STUDIES ON PHYSICOCHEMICAL PROPERTIES OF RICE [J].

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