ISSN:
1573-9104
Keywords:
mustard seed meal
;
low fibre
;
detoxification
;
human food
Source:
Springer Online Journal Archives 1860-2000
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
Notes:
Abstract Quality of mustard seed meal was improved by reduction in phytic acid, fibre and allylisothiocyanate contents to 0.52, 4.96% and non-detectable level, respectively. The meal was thus rendered fit for edible purposes.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1007/BF01094834
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