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Effect of soaking, germination and cooking on phytic acid and hydrochloric acid extractability of a pigeonpea cultivar



Effect of soaking, germination and cooking on phytic acid and hydrochloric acid extractability of a pigeonpea cultivar



Journal of Food Science and Technology Mysore 38(4): 374-378



Early maturing and high yielding cultivar of pigeonpea 'ICPL-151' released by ICRISAT (International Crop Research Institute for Semi-Arid Tropics) Centre, Hisar contained significant amount of phytic acid i.e., 869 mg per 100 g.

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Accession: 003421616

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