EFFECT OF PROCESSING ON PHOSPHORUS AND PHYTIC ACID CONTENTS OF SOME EGYPTIAN VARIETIES OF LEGUMES

被引：18

作者：

GAD, SS

MOHAMED, MS

ELZALAKI, ME

MOHASSEB, SZ

机构：

来源：

FOOD CHEMISTRY | 1982年 / 8卷 / 01期

关键词：

D O I：

10.1016/0308-8146(82)90052-8

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：11 / 19

页数：9

共 11 条

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[8] PHYTIC ACID AND OTHER PHOSPHORUS-COMPOUNDS OF BEANS (PHASEOLUS-VULGARIS L) [J].

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[9] CHANGES IN PHYTIC ACID AND ACID-SOLUBLE PHOSPHORUS IN MATURING PINTO BEANS [J].

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[10]

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