Effect of pressure and solar cooking on phytic acid and polyphenol content of cowpeas

By Pasrija Mamta   Punia Darshan  

Nutrition & Food Science, Vol. 30, Iss. 3, 2000-03 ,pp. : 133-137

Emerald Group Publishing Ltd

Access to resources Recommend Favorite

Low-phytic-acid grains

By Raboy Victor  

Food & Nutrition Bulletin, Vol. 21, Iss. 4, 2000-12 ,pp. : 423-427

Nevin Scrimshaw International Nutrition Foundation

Access to resources Recommend Favorite

Content of phytic acid and HCl-extractability of calcium, phosphorus and iron as affected by various domestic processing and cooking methods

By Duhan A.   Khetarpaul N.   Bishnoi S.  

Food Chemistry, Vol. 78, Iss. 1, 2002-07 ,pp. : 9-14

Elsevier

Access to resources Recommend Favorite

Effect of fermentation and dehulling on starch, total polyphenols, phytic acid content and in vitro protein digestibility of pearl millet

By El Hag M.E.   El Tinay A.H.   Yousif N.E.  

Food Chemistry, Vol. 77, Iss. 2, 2002-05 ,pp. : 193-196

Elsevier

Access to resources Recommend Favorite

Development of an indigenously fermented Indian bread ‐ doli ki roti : Effect on phytic acid content and in vitro digestibility of starch and protein

By Bhatia Anshu   Khetarpaul Neelam  

Nutrition & Food Science, Vol. 39, Iss. 4, 2009-07 ,pp. : 330-336

Emerald Group Publishing Ltd

Access to resources Recommend Favorite