Phytic acid content of chickpea (Cicer arietinum) and black gram (Vigna mungo): varietal differences and effect of domestic processing and cooking methods

✍ Scribed by Arti Duhan; Bhag Mal Chauhan; Darshan Punia; Amin Chand Kapoor

• Publisher: John Wiley and Sons
• Year: 1989
• Tongue: English
• Weight: 363 KB
• Volume: 49
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/jsfa.2740490407