THE EFFECT OF PHYTATE AND FIBER CONTENT ON COOKING QUALITY IN FABA BEANS

被引：1

|

作者：

HUSSEIN, L

GHANEM, K

KHALIL, S

NASSIB, A

EZILARAB, A

机构：

来源：

JOURNAL OF FOOD QUALITY | 1989年 / 12卷 / 04期

关键词：

D O I：

10.1111/j.1745-4557.1989.tb00333.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

收藏

页码：331 / 340

页数：10

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