Phytate Degradation During Traditional C
โ
V.V Agte; K.V Tarwadi; S.A Chiplonkar
๐
Article
๐
1999
๐
Elsevier Science
๐
English
โ 177 KB
Phytate degradation of 272 di!erent traditionally cooked meals was studied using ion exchange chromatography using a Dowex resin 1;8 (200}400 mesh, Cl\ form) with gradient elution. Results indicate that the total phytate content of Indian meals is 2.7 times larger than meals from Western and other A