Phytate Degradation during Traditional Cooking: Significance of the Phytic Acid Profile in Cereal-Based Vegetarian Meals

Journal of Food Composition and Analysis

Volumn 12, Issue 3, 1999, Pages 161-167

  Agte, V V ^a   Tarwadi, K V ^a   Chiplonkar, S A ^a  

^a AGHARKAR RESEARCH INSTITUTE   (India)

Author keywords

Phytateprofile; Ratio of IP1 IP6and IP1+2 IP5+6; Traditional cooking; Vegetarian meals

Indexed keywords

EID: 0000622759     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1006/jfca.1999.0826     Document Type: Article

References (15)

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