Relationship Between Phytic Acid and Cooking Quality in Lentil
Author:
Publisher
Elsevier BV
Subject
General Computer Science
Reference24 articles.
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2. Cooking quality of lentils grown in the Canadian Prairies;Bhatty;Can. J. Plant Sci,1984
3. Relationship between physical and chemical characters and cooking quality in lentil;Bhatty;J. Agric. Food Chem,1984
4. Phytate: removal from whole dry beans by enzymatic hydrolysis and diffusion.;Chang;J. Food Sci,1977
5. The interaction between phytic acid and divalent cations during the cooking of dry peas;Crean;J. Sci. Food Agric,1963
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