Effect of processing on phosphorus and phytic acid contents of some Egyptian varieties of legumes
- 1 January 1982
- journal article
- research article
- Published by Elsevier in Food Chemistry
- Vol. 8 (1), 11-19
- https://doi.org/10.1016/0308-8146(82)90052-8
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
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- Biological and physiological factors in soybeansJournal of Oil & Fat Industries, 1974
- Changes in phytic acid and acid-soluble phosphorus in maturing pinto beansJournal of the Science of Food and Agriculture, 1969
- STUDIES ON THE EFFECT OF GERMINATION ON THE PHOSPHORUS VALUES OF SOME COMMON INDIAN PULSESJournal of Food Science, 1953