Optimum domestic processing and cooking methods for reducing the polyphenolic (antinutrient) content of pigeon peas

Nutrition and Health

Volumn 13, Issue 4, 2000, Pages 227-234

  Duhan, Aarti ^a   Khetarpaul, Neelam ^a   Bishnoi, Saroj ^a  

^a CCS HARYANA AGRICULTURAL UNIVERSITY   (India)

Author keywords

[No Author keywords available]

Indexed keywords

FLAVONOID; PHENOL DERIVATIVE; POLYMER; POLYPHENOLS;

ARTICLE; CHEMISTRY; FOOD HANDLING; HUMAN; PEA;

FLAVONOIDS; FOOD HANDLING; HUMANS; PEAS; PHENOLS; POLYMERS;

EID: 0033643957     PISSN: 02601060     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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