EFFECT OF PARTIAL PROTEOLYSIS ON THE FUNCTIONAL-PROPERTIES OF WINGED BEAN (PSOPHOCARPUS-TETRAGONOLOBUS) FLOUR

被引：52
作者：
NARAYANA, K
RAO, MSN
机构：
来源：
JOURNAL OF FOOD SCIENCE | 1984年 / 49卷 / 03期
关键词：
D O I：
10.1111/j.1365-2621.1984.tb13247.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
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页码：944 / 947
页数：4
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