[The effect of blanching and freezing on the content of carbohydrates in beans].
D002241:Carbohydrates / Q000032:analysis*; D002482:Cellulose / Q000032:analysis; D002845:Chromatography; D004187:Disaccharides / Q000032:analysis; D005504:Food Analysis; D005519:Food Preservation; D005615:Freezing; D005632:Fructose / Q000032:analysis; D005947:Glucose / Q000032:analysis; D006868:Hydrolysis; D010429:Pentoses / Q000032:analysis; D012639:Seeds / Q000032:analysis*; D012995:Solubility; D012996:Solutions; D013213:Starch / Q000032:analysis
D002241:Carbohydrates; D004187:Disaccharides; D010429:Pentoses; D012996:Solutions; D005632:Fructose; D002482:Cellulose; D013213:Starch; D005947:Glucose
Uber den Einfluss des Blanchierens und Gefrierens auf den Gehalt von Spargelbohnen an Kohlenydraten