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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