Aarti Duhan

Content of phytic acid and HCl-extractability of calcium, phosphorus and iron as affected by various domestic processing and cooking methods

Aarti Duhan, Neelam Khetarpaul, Saroj Bishnoi · Food Chemistry · 2002 · 79 citations

Food Chemistry, Nutrition, Nutrient Bioavailability +6

Saponin content and trypsin inhibitor activity in processed and cooked pigeon pea cultivars

Aarti Duhan · International Journal of Food Sciences and Nutrition · 2001 · 45 citations

Food Chemistry, Nutrition, Trypsin Inhibitor Activity +11

HCl-extractability of zinc and copper as affected by soaking, dehulling, cooking and germination of high yielding pigeon pea cultivars

Aarti Duhan, Neelam Khetarpaul, Saroj Bishnoi · Journal of Food Composition and Analysis · 2004 · 24 citations

Agricultural Chemistry, Phytotoxicity, Poultry Science +1

Effect of Various Domestic Processing and Cooking Methods on Phytic Acid and HCl-Extractability of Calcium, Phosphorus and Iron of Pigeonpea

Aarti Duhan, Neelam Khetarpaul, Saroj Bishnoi · Nutrition and Health · 1999 · 19 citations

Nutritional value of ker (Capparis decidua) fruit

Eklavya Chauhan, Aarti Duhan, C. M. Bhat · Journal of Food Science and Technology-mysore · 1986 · 18 citations

Food Chemistry, Nutrition, Engineering +13