HEAT-TREATMENT - PROCESS TO CONTROL DEVELOPMENT OF HARD-TO-COOK PHENOMENON IN BLACK BEANS (PHASEOLUS-VULGARIS)

被引：59

作者：

MOLINA, MR ^{[1
]}

BATEN, MA ^{[1
]}

GOMEZBRENES, RA ^{[1
]}

KING, KW ^{[1
]}

BRESSANI, R ^{[1
]}

机构：

[1] INST NUTR CENT AMER & PANAMA,DIV AGR & FOOD SCI,GUATEMALA CITY,GUATEMALA

来源：

JOURNAL OF FOOD SCIENCE | 1976年 / 41卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1976.tb00694.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：661 / 666

页数：6

共 21 条

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[2]

[Anonymous], 1970, OFFICIAL METHODS ANA

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[4]

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[5] ALL-VEGETABLE PROTEIN MIXTURES FOR HUMAN FEEDING .6. VALUE OF COMBINATIONS OF LIME-TREATED CORN AND COOKED BLACK BEANS [J].

BRESSANI, R ;

VALIENTE, AT ;

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[6]

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[7] REACTION OF GOSSYPOL WITH FREE EPSILON-AMINO GROUPS OF LYSINE IN PROTEINS [J].

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FRAMPTON, VL .

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[8] NUTRITIVE VALUE OF 8 VARIETIES OF COWPEA ( VIGNA SINENSIS ) [J].

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BRESSANI, R ;

COLINDRE.R .

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[9]

GLOYER WO, 1964, 195 NEW YORK STAT AG

[10]

GOMEZBRENES RA, 1974, 20 REUN AN PROGR COO

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