The interaction between phytic acid and divalent cations during the cooking of dried peas-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

The interaction between phytic acid and divalent cations during the cooking of dried peas

Published:1963-11 Issue:11 Volume:14 Page:824-833
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Crean D. E. C.,Haisman D. R.

Publisher

Wiley

Subject

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

Reference24 articles.

1. Abstr. 1st Int. Congr. Fd Sci. Technol., 1962, p. 32

2. & , in the press

3. Phytic Acid as a Phosphorus Reservoir in the Developing Potato Tuber

4. ‘Story of Nutritional Research’, 1950, 1st Edn, p. 240 (Baltimore: Williams & Wilkins Co.)

Cited by 64 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Importance of binary and ternary complex formation on the functional and nutritional properties of legume proteins in presence of phytic acid and calcium;Critical Reviews in Food Science and Nutrition;2022-07-19

2. Phytic acid and its reduction in pulse matrix: Structure–function relationship owing to bioavailability enhancement of micronutrients;Journal of Food Process Engineering;2022-03-18

3. Biofortification of Mungbean;Biofortification of Staple Crops;2022

4. Hard‐to‐Cook and Other Storage‐Induced Quality Defects in Dry Beans;Dry Beans and Pulses;2021-12-17

5. An insight into phytic acid biosynthesis and its reduction strategies to improve mineral bioavailability;The Nucleus;2021-09-10

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP