Phytic acid content of chickpea ( Cicer arietinum) and black gram ( Vigna mungo): varietal differences and effect of domestic processing and cooking methods.

Autor: Duhan, Arti, Chauhan, Bhag Mal, Punia, Darshan, Kapoor, Amin Chand
Zdroj: Journal of the Science of Food & Agriculture; 1989, Vol. 49 Issue 4, p449-455, 7p
Databáze: Complementary Index
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