COOKING CHARACTERISTICS OF SOME GERMINATED LEGUMES: CHANGES IN PHYTINS, CA++, Mg++ AND PECTINS
- 1 January 1978
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 43 (1), 85-88
- https://doi.org/10.1111/j.1365-2621.1978.tb09741.x
Abstract
No abstract availableThis publication has 17 references indexed in Scilit:
- CELL WALL DEGRADING ENZYMES AND THE SOFTENING OF SENESCENT STRAWBERRY FRUITJournal of Food Science, 1976
- GERMINATED SEEDS FOR HUMAN CONSUMPTIONJournal of Food Science, 1975
- SPROUTING OF SEEDS AND NUTRIENT COMPOSITION OF SEEDS AND SPROUTSJournal of Food Science, 1975
- Physiological factors associated with density-dependent seed germination in Boisduvalia glabella (Onagraceae)Zeitschrift für Pflanzenphysiologie, 1973
- Effect of Soaking and Germinating on the Nutritive Value of Navy BeansJournal of Food Science, 1966
- The Cytological Distribution of Calcium in Raw and Cooked Seed PeasJournal of Food Science, 1964
- The interaction between phytic acid and divalent cations during the cooking of dried peasJournal of the Science of Food and Agriculture, 1963
- Determination of Calcium and Magnesium in Plant Material with EDTAAnalytical Chemistry, 1961
- A RAPID METHOD FOR ESTIMATING PECTIC SUBSTANCES IN CITRUS JUICESa, b, cJournal of Food Science, 1953
- The estimation of phosphorusBiochemical Journal, 1940