SOAKING AND COOKING PARAMETERS OF TEPARY BEANS - EFFECTS OF COOKING TIME AND COOKING TEMPERATURE ON HARDNESS AND ACTIVITY OF NUTRITIONAL ANTAGONISTS

被引：0
|
作者：
KABBARA, SAR [1 ]
ABBAS, IR [1 ]
SCHEERENS, JC [1 ]
TINSLEY, AM [1 ]
BERRY, JW [1 ]
机构：
[1] UNIV ARIZONA,DEPT FOOD SCI & NUTR,TUCSON,AZ 85721
来源：
QUALITAS PLANTARUM-PLANT FOODS FOR HUMAN NUTRITION | 1986年 / 36卷 / 04期
关键词：
D O I：
暂无
中图分类号：
Q94 [植物学];
学科分类号：
071001 ;
摘要：
引用
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页码：295 / 307
页数：13
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