ANTINUTRIENTS AND PROTEIN DIGESTIBILITY (INVITRO) OF MUNGBEAN AS AFFECTED BY DOMESTIC PROCESSING AND COOKING

被引：87

作者：

KATARIA, A ^{[1
]}

CHAUHAN, BM ^{[1
]}

PUNIA, D ^{[1
]}

机构：

[1] HARYANA AGR UNIV,DEPT FOODS & NUTR,HISSAR 125004,HARYANA,INDIA

来源：

FOOD CHEMISTRY | 1989年 / 32卷 / 01期

关键词：

D O I：

10.1016/0308-8146(89)90003-4

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：9 / 17

页数：9

共 26 条

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[10] POLYPHENOLS OF CHICKPEA AND BLACKGRAM AS AFFECTED BY DOMESTIC PROCESSING AND COOKING METHODS
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