Effect of soy flour supplementation on mineral and phytate contents of unleavened flat bread (chapatis)

Nutrition and Food Science

Volumn 35, Issue 3, 2005, Pages 163-168

  Khan, Muhammad Issa ^a   Anjum, Faqir Muhammad ^a   Hussain, Shahzad ^a   Tariq, Muhammad Tayyab ^a  

^a UNIVERSITY OF AGRICULTURE   (Pakistan)

Author keywords

Cereal foods; Developing countries

Indexed keywords

CALCIUM; COPPER; IRON; MAGNESIUM; MANGANESE; MINERAL; PHYTATE; PHYTIC ACID; ZINC;

COLOR; CONSUMER; COOKING; DEVELOPING COUNTRY; FLAVOR; FOOD COMPOSITION; FOOD PROCESSING; FOOD TEXTURE; MINERAL DEFICIENCY; NUTRIENT; NUTRITIONAL VALUE; PAKISTAN; REVIEW; SOYBEAN; STATISTICAL ANALYSIS; TASTE; WHEAT;

TRITICUM AESTIVUM;

EID: 20344395903     PISSN: 00346659     EISSN: None     Source Type: Journal    
DOI: 10.1108/00346650510594912     Document Type: Review

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