Influence of germination techniques on phytic acid and polyphenols content of chickpea (Cicer arietinum L.) sprouts-Reference-Cited by-同舟云学术

Influence of germination techniques on phytic acid and polyphenols content of chickpea (Cicer arietinum L.) sprouts

Published:2007-01 Issue:3 Volume:104 Page:1074-1079
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Khattak Amal Badshah,Zeb Aurang,Bibi Nizakat,Khalil Shahid Akbar,Khattak Mohammad Saeed

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference37 articles.

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3. Effect of Egyptian cooking methods of faba beans on its nutritive value, dietary protein utilization and iron deficiency anemia 1. The role of main technological pretreatments;Bakr;Plant Foods for Human Nutrition,1996

4. Polyphenols in mungbean: determination and removal;Barroga;Journal of Agricultural Food Chemistry,1985

5. Legume consumption and risk of coronary heart disease in US men and women;Bazzano;Archive International Medicine,2001

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