Effects of legume processing on calcium, iron and zinc contents and dialysabilities

Journal of the Science of Food and Agriculture

Volumn 81, Issue 12, 2001, Pages 1180-1185

  Sebasti, Vicente ^a   Barber, Reyes ^a   Farr, Rosaura ^a   Lagarda, Mara Jess ^a  

^a UNIVERSITY OF VALENCIA   (Spain)

Author keywords

Beans; Calcium; Chickpeas; Dialysability; Iron; Legumes; Lentils; Processing; Zinc

Indexed keywords

CALCIUM; CHEMICAL AND PHYSICAL PROPERTIES; CONCENTRATION (PARAMETERS); DIALYSIS; DIETARY FIBER; DRY MATTER; FOOD PROCESSING; IRON; MICROWAVE COOKING; ZINC;

FOOD SCIENCE;

EID: 0035884867     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.927     Document Type: Article

References (26)

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7. Total and soluble iron content and effect of certain inhibitors present in selected varieties of tepary bean (Phaseolus acutifolius)
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11. In vitro estimation of iron availability from a range of plant foods: Influence of phytate, ascorbate and citrate
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