Effect of cooking and supplementation on nutritional value of Gram (Cicer arietinum)

Nutrition Research

Volumn 20, Issue 2, 2000, Pages 297-307

  Bhatty, Nighat ^a   Gilani, A H ^a   Nagra, Saeed Ahmad ^b  

^a UNIVERSITY OF AGRICULTURE   (Pakistan)

^b UNIVERSITY OF THE PUNJAB   (Pakistan)

Author keywords

Cooking; Gram; Pakistan; Supplementation

Indexed keywords

ANIMAL EXPERIMENT; ARTICLE; COOKING; CROP; DIET SUPPLEMENTATION; DIETARY INTAKE; NONHUMAN; NUTRITIONAL VALUE; PAKISTAN; PRIORITY JOURNAL; RAT;

EID: 0034141778     PISSN: 02715317     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0271-5317(99)00161-X     Document Type: Article

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