(Q54298023)

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Effect of roasting and autoclaving on phytic acid content of chickpea.

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Europe PubMed Central

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2755470

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27 May 2018

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http://europepmc.org/abstract/MED/2755470

title

Effect of roasting and autoclaving on phytic acid content of chickpea. (English)

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2755470

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27 May 2018

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Hussain B

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1

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Khan S

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Ismail M

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Sattar A

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1 January 1989

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Molecular Nutrition and Food Research

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volume

33

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4

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345-348

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cites work

Nutritive value of some improved varieties of legumes

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https://api.crossref.org/works/10.1002%2FFOOD.19890330416

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7 January 2021

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Studies on desi and kabuli chickpea (Cicer arietinum L.) cultivars. 3. Mineral and trace elements composition

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https://api.crossref.org/works/10.1002%2FFOOD.19890330416

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7 January 2021

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Identifiers

DOI

10.1002/FOOD.19890330416

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Europe PubMed Central

PubMed publication ID

2755470

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27 May 2018

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http://europepmc.org/abstract/MED/2755470

PubMed publication ID

2755470

1 reference

stated in

Europe PubMed Central

PubMed publication ID

2755470

retrieved

27 May 2018

reference URL

http://europepmc.org/abstract/MED/2755470

(Q54298023)

Effect of roasting and autoclaving on phytic acid content of chickpea.

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