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

Vijayakumari, K.; Siddhuraju, P.; Janardhanan, K.

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关键词

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

书目信息

发表于

Food Chemistry (United Kingdom)

卷 55 期 2

页码

pp. 173-177

其它主题

Mucuna monosperma; Legumineuse a grains; Sterilisation thermique; Oligosacaridos; Composicion aproximada; Coccion; Esterilizacion termica

语言

英语

注释

34 ref.

自何时收录于AGRIS: 1996-08-15

格式: AGRIS AP

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

1996

AGROVOC关键词

书目信息