Máñez, G <br/><br/>
Effect of traditional, microwave and industrial cooking on inositol phosphate content in beans, chickpeas and lentils.  [electronic resource] 

 -  International journal of food sciences and nutrition  Nov 2002 
 - 503-8 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>0963-7486 
<br/><br/><label>Standard No.: </label>10.1080/09637480220164343  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Chromatography, High Pressure Liquid--methods<br/>Cicer--chemistry<br/>Fabaceae--chemistry<br/>Food Handling--methods<br/>Inositol Phosphates--analysis<br/>Lens Plant--chemistry<br/>Microwaves<br/>Phytic Acid--analysis<br/>Reproducibility of Results