Art
J-GLOBAL ID：200902139730180241   Reference number：00A0109939

Changes in Mineral Contents of Immature Pulses by Cooking.

未熟豆の調理による元素含有量の変動
Author (2)：
MATSUSHITA JUNKO

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(徳島文理大)

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, 
TANUSHI SUMIZO

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(徳島文理大)

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Material：
徳島文理大学研究紀要  (Research Bulletin of Tokushima Bunri University)

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Issue： 58  Page： 19-23  Publication year： Sep. 09, 1999 
JST Material Number： Z0788A  ISSN： 0286-9829  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： JAPANESE (JA)
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*pulse (bean)

About pulse (bean)

,...
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Thesaurus term/Semi thesaurus term
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green soybean

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

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Terms in the title (4)：
Terms in the title
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豆

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, 
調理

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, 
元素

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, 
含有量

About 含有量


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