Effect of soaking, cooking and autoclaving on phytic acid and oligosaccharide contents of the tribal pulse, Mucuna monosperma DC. ex. Wight

Author： Racz A. Lux I. Clark M.M. Niaura R. King T.K. Pera V. Stumpf W.E. Vermaak A.P. Vijayakumari K. Siddhuraju P. Janardhanan K.

Publisher： Elsevier

ISSN： 0308-8146

Source： Food Chemistry, Vol.55, Iss.2, 1996-01, pp. : 173-177

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