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International Journal of Food Sciences and Nutrition Volume 53, 2002 - Issue 6
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Research Article

Effect of traditional, microwave and industrial cooking on inositol phosphate content in beans, chickpeas and lentils

G. Máñez Nutrition and Food Chemistry, Faculty of Pharmacy, University of València, Avda. Vicent Andrés Estelles s/n. 46100, Burjassot, Valencia, Spain
,
A. Alegría Nutrition and Food Chemistry, Faculty of Pharmacy, University of València, Avda. Vicent Andrés Estelles s/n. 46100, Burjassot, Valencia, Spain
,
R. Farré Nutrition and Food Chemistry, Faculty of Pharmacy, University of València, Avda. Vicent Andrés Estelles s/n. 46100, Burjassot, Valencia, Spain
&
A. Frígola Nutrition and Food Chemistry, Faculty of Pharmacy, University of València, Avda. Vicent Andrés Estelles s/n. 46100, Burjassot, Valencia, Spain
Pages 503-508 | Published online: 06 Jul 2009

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