Effect of cooking on oxalate content of pulses using an enzymatic procedure

  1. Quinteros, A.
  2. Farré, R.
  3. Lagarda, M.J.
Revue:
International Journal of Food Sciences and Nutrition

ISSN: 0963-7486

Année de publication: 2003

Volumen: 54

Número: 5

Pages: 373-377

Type: Article

DOI: 10.1080/09637480310001595270 GOOGLE SCHOLAR
La source de données: Scopus