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
收藏
页码：1235 / 1238
页数：4
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