Effect of soaking and boiling treatments on the quality of winged bean seed-Reference-Cited by-同舟云学术

Effect of soaking and boiling treatments on the quality of winged bean seed

Published:1990 Issue:3 Volume:53 Page:379-388
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Buckle Ken A,Sambudi Handajani

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference18 articles.

1. AOAC 1984 Official Methods of Analysis of the Association of Official Analytical Chemists (14th edn). Washington, DC.

2. Reduction of Digestibility of Legume Proteins by Tannins

3. . , 1988 Studies on the stability of dried salted fish. In: Food Preservation by Moisture Control, eds & . Elsevier Applied Science, London, pp 103–115.

4. Nutritive value of the winged bean (Psophocarpus palustrisDesv.)

5. EFFECT OF COOKING ON THE CHEMICAL COMPOSITION OF WINGED BEANS (Psophocarpus tetragonolobus)

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