Effect of Processing Methods on the Calcium, Phosphorus, and Phytic Acid Contents and Nutritive Utilization of Chickpea (Cicer arietinum L.)
Author:
Affiliation:
1. Department of Physiology, School of Pharmacy, and Institute of Nutrition and Food Technology, University of Granada, E-18071 Granada, Spain
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf9808325
Reference37 articles.
1. Effect of cooking and decortication on the physical properties, the chemical composition and the nutritive value of chickpea (Cicer arietinum L.)
2. Phytic acid content of chickpea (Cicer arietinum) and black gram (Vigna mungo): varietal differences and effect of domestic processing and cooking methods
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