Cooking Quality and Losses of Phytic Acid, Calcium, Magnesium and Potassium of Lentils Soaked in Different Solutions
Author:
Publisher
Elsevier BV
Subject
General Computer Science
Reference12 articles.
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3. Relationship between phytic acid and cooking quality in lentil;Bhatty;Can. Inst. Food Sci. Technol. J,1989
4. Anion-exchange method for determination of phytate in foods: collaborative study;Harland;J. Assoc. Off. Anal. Chem.,1986
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