Chickpea cultivars CM-68, C-44, Kabuli, CM-72 and 6153 were analysed for phytic acid, phytate phosphorus and total phosphorus. The effect of roasting and autoclaving on these constituents of whole seed and cotyledons was determined. The data revealed that roasting and autoclaving significantly decre
โฆ LIBER โฆ
Effect of heat treatments on the phytic acid content of maize products
โ Scribed by Nawab Khan; Rashida Zaman; Manzoor Elahi
- Publisher
- John Wiley and Sons
- Year
- 1991
- Tongue
- English
- Weight
- 229 KB
- Volume
- 54
- Category
- Article
- ISSN
- 0022-5142
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