Art
J-GLOBAL ID：200902023344287416   Reference number：89A0305179

Nutritional quality and sensory acceptability of akara prepared from germinated tepary beans.

発芽させたテパリービーンから調製したアカラの栄養価と官能的受容
Author (3)：
IDOURAINE A

About IDOURAINE A

(Univ. Arizona, AZ, USA)

About Univ. Arizona, AZ, USA

, 
TINSLEY A M

About TINSLEY A M

(Univ. Arizona, AZ, USA)

About Univ. Arizona, AZ, USA

, 
WEBER C W

About WEBER C W

(Univ. Arizona, AZ, USA)

About Univ. Arizona, AZ, USA


Material：
Journal of Food Science  (J Food Sci)

About Journal of Food Science


Volume： 54  Issue： 1  Page： 114-117  Publication year： Jan. 1989 
JST Material Number： C0005A  ISSN： 0022-1147  CODEN： JFDSAZ  Document type： Article
Article type： 原著論文  Country of issue： United States (USA)  Language： ENGLISH (EN)
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Vigna unguiculata

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Phaseolus acutifolius

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JST classification (1)：
JST classification
Category name(code) classified by JST.
Vegetables and processed vegetable products 
(FJ11020O)

About Vegetables and processed vegetable products

Terms in the title (4)：
Terms in the title
Keywords automatically extracted from the title.
発芽

About 発芽

, 
調製

About 調製

, 
栄養価

About 栄養価

, 
受容

About 受容


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