Effect of Processing Methods on the Calcium, Phosphorus,...

Journal of Agricultural and Food Chemistry 1999 / 07 Vol. 47; Iss. 7

Effect of Processing Methods on the Calcium, Phosphorus, and Phytic Acid Contents and Nutritive Utilization of Chickpea ( Cicer arietinum L.)

Nestares, Teresa, Barrionuevo, Mercedes, Urbano, Gloria, López-Frías, Magdalena
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Volume:
47
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf9808325
Date:
July, 1999
File:
PDF, 48 KB
english, 1999
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