Relationship between physicochemical and cooking properties, and effects of cooking on antinutrients, of yellow field peas (Pisum sativum)
- 作者Ning Wang; James K Daun; Linda J Malcolmson
- 卷第83卷
- 期第12期
- 印刷ISSN0022-5142
- 电子ISSN1097-0010
- 文件大小235.68KB
- 发表时间2003
- DOI10.1002/jsfa.1531
- 页码1228-1237