Phytase–phytate–pectin hypothesis and quality of legumes cooked in calcium solutions
Version of Record online: 15 NOV 2007
Copyright © 2007 Society of Chemical Industry
Journal of the Science of Food and Agriculture
Volume 88, Issue 2, pages 355–361, 30 January 2008
How to Cite
Galiotou-Panayotou, M., Kyriakidis, N. B. and Margaris, I. (2008), Phytase–phytate–pectin hypothesis and quality of legumes cooked in calcium solutions. J. Sci. Food Agric., 88: 355–361. doi: 10.1002/jsfa.2973
- Issue online: 12 DEC 2007
- Version of Record online: 15 NOV 2007
- Manuscript Accepted: 6 FEB 2007
- Manuscript Revised: 30 OCT 2006
- Manuscript Received: 19 MAY 2006
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