Effect of variety and processing on nutrients and certain anti-nutrients in field peas (Pisum sativum)

Food Chemistry

Volumn 111, Issue 1, 2008, Pages 132-138

  Wang, Ning ^a   Hatcher, David W ^a   Gawalko, Eugene J ^a  

^a GRAIN RESEARCH LABORATORY   (Canada)

Author keywords

Cooking; Dehulling; Dietary fibre; Minerals; Nutrients; Peas

Indexed keywords

CALCIUM; COPPER; GLUCOSE; IRON; MAGNESIUM; MANGANESE; MINERAL; OLIGOSACCHARIDE; PHOSPHORUS; PHYTIC ACID; POTASSIUM; PROTEIN; STACHYOSE; STARCH; SUCROSE; TRYPSIN INHIBITOR; VERBASCOSE; ZINC;

ANALYSIS OF VARIANCE; ARTICLE; ASH; COOKING; DEHULLING; DIETARY FIBER; NUTRIENT; PEA; PROCESSING; PROTEIN CONTENT; VARIETAS;

PISUM SATIVUM;

EID: 43649103649     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.03.047     Document Type: Article

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