WATER-HOLDING CAPACITY IN HARD-TO-COOK BEANS (PHASEOLUS-VULGARIS) - EFFECT OF PH AND IONIC-STRENGTH

被引：25
作者：
GARCIAVELA, LA
STANLEY, DW
机构：
来源：
JOURNAL OF FOOD SCIENCE | 1989年 / 54卷 / 04期
关键词：
D O I：
10.1111/j.1365-2621.1989.tb07950.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：1080 / 1081
页数：2
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