Effect of domestic processing and cooking methods on phytic acid and polyphenol contents of pea cultivars (Pisum sativum) - Concepedia

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Effect of domestic processing and cooking methods on phytic acid and polyphenol contents of pea cultivars (Pisum sativum)

92

Citations

15

References

1994

Year

S.P. Bishnoi, Neelam Khetarpaul, Rajesh Yadav

Plant Foods for Human Nutrition

Food ChemistryAgricultural ChemistryDomestic ProcessingPhytic AcidSeed ProcessingVegetable ProductionPea Cultivars

References

	Year	Citations

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