About FAO News Multimedia Main topics Statistics Members Publications

FAO AGRIS - International System for Agricultural Science and Technology

Advanced Search

Effect of soaking, cooking and autoclaving on phytic acid and oligosaccharide contents of the tribal pulse, Mucuna monosperma DC. ex. Wight

1996

Vijayakumari, K. | Siddhuraju, P. | Janardhanan, K. (Seed Physiology and Biochemistry Laboratory, Department of Botany, Bharathiar University, Coimbatore, 641 046 Tamil Nadu (India))

AGROVOC Keywords
acide phytique acido fitico composition globale cooking cuisson food composition grain legumes heat sterilizing inde india kerala leguminosas de grano mucuna oligosaccharide oligosaccharides phytic acid proximate composition remojo soaking tamil nadu trempage
Bibliographic information
Volume 55 Issue 2
Pagination
pp. 173-177
Other Subjects
Mucuna monosperma; Legumineuse a grains; Sterilisation thermique; Oligosacaridos; Composicion aproximada; Coccion; Esterilizacion termica
Language
English
Note
34 ref.
1996-08-15
AGRIS AP
Data Provider

This bibliographic record has been provided by Department for Environment, Food and Rural Affairs

Discover this data provider's collection in AGRIS

Lookup at Google Scholar
If you notice any incorrect information relating to this record, please contact us at [email protected]