FUNGAL FERMENTATION OF PEANUT FLOUR - EFFECTS ON CHEMICAL COMPOSITION AND NUTRITIVE-VALUE

被引：25

作者：

QUINN, MR ^{[1
]}

BEUCHAT, LR ^{[1
]}

MILLER, J ^{[1
]}

YOUNG, CT ^{[1
]}

WORTHINGTON, RE ^{[1
]}

机构：

[1] UNIV GEORGIA,DEPT FOOD SCI,AGR EXPTL STN,EXPERIMENT,GA 30212

来源：

JOURNAL OF FOOD SCIENCE | 1975年 / 40卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1975.tb12507.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：470 / 474

页数：5

共 50 条

[1] THE COMPOSITION AND NUTRITIVE-VALUE OF FLOUR .B.
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[J]. ROYAL SOCIETY OF HEALTH JOURNAL, 1957, 77 (05): : 234 - 242
[2] THE COMPOSITION AND NUTRITIVE-VALUE OF FLOUR .A. THE NUTRITIONAL-VALUE OF FLOUR
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[J]. ROYAL SOCIETY OF HEALTH JOURNAL, 1957, 77 (05): : 228 - 234
[3] NUTRITIVE-VALUE OF FORTIFIED BREADS WITH PEANUT FLOUR AND PEANUT-SOY BLENDS
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[10] CHEMICAL-COMPOSITION AND NUTRITIVE-VALUE OF GOAT MILK
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