CERTAIN FUNCTIONAL PROPERTIES OF MICROWAVE AND HOT‐WATER PROCESSED CRAMBE MEALS

A. W. KIRLEIS; H. MEDEIROS BROWN

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CERTAIN FUNCTIONAL PROPERTIES OF MICROWAVE AND HOT‐WATER PROCESSED CRAMBE MEALS

机译：CERTAIN FUNCTIONAL PROPERTIES OF MICROWAVE AND HOT‐WATER PROCESSED CRAMBE MEALS

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ABSTRACTThioglucosidase was inactivated by hot‐water or microwave heating in whole crambe seeds. The seed was dehulled, hexane‐extracted to remove the oil, and washed with water to produce low glucosinolate (

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《journal of food science》 |1980年第5期|1367-1369|共页
作者
A. W. KIRLEIS; H. MEDEIROS BROWN;
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收录信息美国《科学引文索引》(SCI);美国《生物学医学文摘》(MEDLINE);
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正文语种英语
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CERTAIN FUNCTIONAL PROPERTIES OF MICROWAVE AND HOT‐WATER PROCESSED CRAMBE MEALS

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