lipid,saccharide, protein,phenolic acid and saponin contents of four market classes of edible dry beans as influenced by soaking and canning期刊界 All Journals 搜尽天下杂志传播学术成果专业期刊搜索期刊信息化学术搜索

lipid,saccharide, protein,phenolic acid and saponin contents of four market classes of edible dry beans as influenced by soaking and canning

Authors:	Terri D Drumm J Ian Gray George L Hosfield Mark A Uebersax

Abstract:

Keywords:	Lipid saccharide protein phenolic acid saponin dry beans Phaseolus vulgaris processing composition