Effect of domestic processing and cooking on the antinutrients of black gram
1988
Kataria, A. | Chauhan, B.M. | Gandhi, S.
Phytic acid, saponin and polyphenol contents of black gram bean were reduced by processing. The domestic processing and cooking methods included soaking, cooking, soaking and sprouting.
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Библиографическая информация
Издатель
Indian Association Of Veterinary Pathologists
Язык
Английский
Примечание
2019-12-05
Тип
Journal Article; Text
2024-02-29
MODS
Поставщик данных
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