Acid-base buffering properties of five legumes and selected food in vitro

American Journal of Agricultural and Biological Science

Volumn 5, Issue 2, 2010, Pages 154-160

  Al Dabbas, Maher M ^a   Al Ismail, Khalid ^a   Taleb, Ruba Abu ^a   Ibrahim, Salam ^b  

^a UNIVERSITY OF JORDAN   (Jordan)

^b NORTH CAROLINA A AND T STATE UNIVERSITY   (United States)

Author keywords

Antacid home preparations; Buffering capacity; Legumes; Ph

Indexed keywords

ARACHIS HYPOGAEA; CERATONIA SILIQUA; CICER ARIETINUM; GLYCYRRHIZA; LACTUCA; LENS CULINARIS; PHASEOLUS VULGARIS; PRUNUS DULCIS; VICIA FABA;

EID: 77950682792     PISSN: 15574989     EISSN: 15574997     Source Type: Journal    
DOI: 10.3844/ajabssp.2010.154.160     Document Type: Article

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