Effect of processing on the phytic acid content of Bengal grams (Cicer arietinum) products
- 1 November 1988
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 36 (6) , 1274-1276
- https://doi.org/10.1021/jf00084a037
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
- Effect of processing on the phytic acid content of wheat productsJournal of Agricultural and Food Chemistry, 1986
- Zinc and Phytate Distribution in Peas. Influence of Heat Treatment, Germination, pH, Substrate, and Phosphorus on Pea Phytate and PhytaseJournal of Food Science, 1985
- Phytic Acid Determination in SoybeansJournal of Food Science, 1982
- PHYTATE: REMOVAL FROM WHOLE DRY BEANS BY ENZYMATIC HYDROLYSIS AND DIFFUSIONJournal of Food Science, 1977
- THE PHYTASE OF NAVY BEANS (Phaseolus vulgaris)Journal of Food Science, 1977
- CHARACTERIZATION OF PHYTASE OF BEANS (PHASEOLUS VULGARIS)Journal of Food Biochemistry, 1977
- Phytic acid and the rickets-producing action of cerealsBiochemical Journal, 1939