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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