EFFECT OF SALT CONCENTRATION AND DURATION OF BOILING ON PEANUT SEED COMPOSITION

被引：0

作者：

MURUGESU, V ^{[1
]}

BASHA, SM ^{[1
]}

机构：

[1] FLORIDA A&M UNIV, DIV AGR SCI, TALLAHASSEE, FL 32307 USA

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1989年 / 37卷 / 03期

关键词：

D O I：

10.1021/jf00087a041

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

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页码：756 / 760

页数：5

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