Distribution of Phosphorus and Phytate in Some Nigerian Varieties of Legumes and Some Effects of Processing
- 1 January 1984
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 49 (1), 199-201
- https://doi.org/10.1111/j.1365-2621.1984.tb13706.x
Abstract
No abstract availableThis publication has 9 references indexed in Scilit:
- Effect of processing on phosphorus and phytic acid contents of some Egyptian varieties of legumesFood Chemistry, 1982
- Carbohydrates in raw and germinated seeds from mung bean and chick peaJournal of the Science of Food and Agriculture, 1979
- COOKING CHARACTERISTICS OF SOME GERMINATED LEGUMES: CHANGES IN PHYTINS, CA++, Mg++ AND PECTINSJournal of Food Science, 1978
- Phytic acid and other phosphorus compounds of beans (Phaseolus vulgaris L.)Journal of Agricultural and Food Chemistry, 1975
- Constitution of leguminous seeds: VII.—Ease of cooking field peas (Pisum sativum L.) in relation to phytic acid content and calcium diffusionJournal of the Science of Food and Agriculture, 1969
- Inositol Metabolism in Plants. VI. Conversion of Myo-Inositol to Phytic Acid in Wolffiella floridanaPlant Physiology, 1968
- The Cytological Distribution of Calcium in Raw and Cooked Seed PeasJournal of Food Science, 1964
- Determination of Inorganic Phosphorus in Plant MaterialsIndustrial & Engineering Chemistry Analytical Edition, 1946
- The estimation of phosphorusBiochemical Journal, 1940