COOKING QUALITY AND LOSSES OF PHYTIC ACID, CALCIUM, MAGNESIUM AND POTASSIUM OF LENTILS SOAKED IN DIFFERENT SOLUTIONS

被引：11
|
作者：
BHATTY, RS
机构：
来源：
CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES | 1989年 / 22卷 / 05期
关键词：
D O I：
10.1016/S0315-5463(89)70595-2
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：450 / 455
页数：6
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