Content of phytic acid and HCl-extractability of calcium,...

Food Chemistry 2002 Vol. 78; Iss. 1

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

Aarti Duhan, Neelam Khetarpaul, Saroj Bishnoi
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Volume:
78
Year:
2002
Language:
english
Pages:
6
DOI:
10.1016/s0308-8146(01)00144-3
File:
PDF, 105 KB
english, 2002
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