EFFECT OF SOYBEAN COOKING TEMPERATURE ON THE TEXTURE AND PROTEIN DIGESTIBILITY OF MISO

被引：7
|
作者：
NIKKUNI, S
OKADA, N
ITOH, H
机构：
来源：
JOURNAL OF FOOD SCIENCE | 1988年 / 53卷 / 02期
关键词：
D O I：
10.1111/j.1365-2621.1988.tb07727.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：445 / 449
页数：5
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