Effect of cooking on phytic acid content and nutritive value of Pakistani peas and lentils
- 1 January 1987
- journal article
- research article
- Published by Elsevier BV in Food Chemistry
- Vol. 23 (2), 81-87
- https://doi.org/10.1016/0308-8146(87)90001-x
Abstract
No abstract availableThis publication has 12 references indexed in Scilit:
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