Phytic acid content of chickpea (Cicer arietinum) and black gram (Vigna mungo): varietal differences and effect of domestic processing and cooking methods-Reference-Cited by-同舟云学术

Phytic acid content of chickpea (Cicer arietinum) and black gram (Vigna mungo): varietal differences and effect of domestic processing and cooking methods

Published:1989 Issue:4 Volume:49 Page:449-455
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Duhan Arti,Chauhan Bhag Mal,Punia Darshan,Kapoor Amin Chand

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference20 articles.

1. Polyphenols in mung bean (Vigna radiata (L.) Wilczek): determination and removal

2. The effects of phytate on intestinal absorption and secretion of zinc, and whole-body retention of Zn, copper, iron and manganese in rats

3. An evaluation of the phytate, zinc, copper, iron and manganese contents of, and Zn availability from, soya-based textured-vegetable-protein meat-substitutes or meat-extenders

4. Effects of Phytic Acid, Divalent Cations, and Their Interactions on ?-Amylase Activity

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