RELATIONSHIP BETWEEN COOKABILITY AND SOME CHEMICAL AND PHYSICAL-PROPERTIES OF FABA BEANS (VICIA-FABA L)

被引：18

作者：

YOUSSEF, MM

BUSHUK, W

MURRAY, ED

ZILLMAN, R

SHEHATA, AMET

机构：

[1] UNIV MANITOBA,DEPT PLANT SCI,WINNIPEG R3T 2N2,MANITOBA,CANADA

[2] UNIV MANITOBA,DEPT FOOD SCI,WINNIPEG R3T 2N2,MANITOBA,CANADA

来源：

JOURNAL OF FOOD SCIENCE | 1982年 / 47卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1982.tb05014.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1695 / &

共 50 条

[21] HEMOLYTIC TOXIC FACTORS IN FABA BEANS (VICIA-FABA) - BIOLOGICAL AND CHEMICAL-ASSAYS
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[29] INVESTIGATIONS ON THE VESSEL STRUCTURES OF BROAD BEANS (VICIA-FABA L)
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