Phytic acid content of chickpea (Cicer arietinum) and black gram (Vigna mungo): varietal differences and effect of domestic processing and cooking methods
- 1 January 1989
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 49 (4), 449-455
- https://doi.org/10.1002/jsfa.2740490407
Abstract
No abstract availableKeywords
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