Effect of traditional, microwave and industrial cooking on inositol phosphate content in beans, chickpeas and lentils

Author: Máñez G.   Alegría A.   Farré R.   Frígola A.  

Publisher: Informa Healthcare

ISSN: 1465-3478

Source: International Journal of Food Sciences and Nutrition, Vol.53, Iss.6, 2002-11, pp. : 503-508

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract