EFFECT OF ROASTING ON THE CHEMICAL-COMPOSITION AND PROTEIN-QUALITY OF LUPIN SEEDS (LUPINUS-ALBUS CV MULTOLUPA)

被引：7

作者：

YANEZ, E ^{[1
]}

LOBOS, P ^{[1
]}

DIAZ, G ^{[1
]}

BALLESTER, D ^{[1
]}

机构：

[1] UNIV CHILE, FAC CHEM & PHARM, SANTIAGO 11, CHILE

来源：

JOURNAL OF FOOD SCIENCE | 1986年 / 51卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1986.tb13093.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1235 / 1238

页数：4

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