INTERACTION BETWEEN PHYTIC ACID AND DIVALENT CATIONS DURING COOKING OF DRIED PEAS

被引：58
作者：
CREAN, DEC
HAISMAN, DR
机构：
来源：
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1963年 / 14卷 / 11期
关键词：
D O I：
10.1002/jsfa.2740141109
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
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页码：824 / +
页数：1
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