Effect of processing on phytic acid content in different red gram (Cajanus cajan L.) varieties

Journal of Food Science and Technology

Volumn 40, Issue 4, 2003, Pages 371-373

  Mulimani, V H ^a   Kadi, Nanda S ^a   Thippeswamy, S ^a  

^a GULBARGA UNIVERSITY   (India)

Author keywords

Autoclaving; Cajanus cajan; Cooking; Fermentation; Germination; Phytic acid; Red gram; Soaking

Indexed keywords

FERMENTATION; FOOD PROCESSING; ORGANIC ACIDS; REDUCTION; SEED;

AUTOCLAVING; CAJANUS CAJAN; COOKING; GERMINATION; PHYTIC ACID; RED GRAM; SOAKING;

FOOD PRODUCTS;

CAJANUS CAJAN;

EID: 0347653086     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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