Work

Effects of processing and cooking on ascorbic acid content of chickpea (Cicer arietinum L) varieties

Year: 2001

Type: article

Source: Journal of the Science of Food and Agriculture

DOI: 10.1002/jsfa.1001

Authors: Monika Sood, S R Malhotra

Institution: Chaudhary Sarwan Kumar Himachal Pradesh Krishi Vishvavidyalaya

Language: English

Topic: Food Nutrient Composition and Product Development

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2013229677

FWCI: 0.444

Cites: 10

Cited by: 21

Related to: 10