The relationship of phytic acid content and endogenous phytase activity with cooking time in Vicia faba minor

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dc.contributor.authorAnkrah, Sylvia A.en_US
dc.date.accessioned2014-11-24T22:10:38Z
dc.date.available2014-11-24T22:10:38Z
dc.date.issued1984en_US
dc.degree.disciplineFood Scienceen_US
dc.degree.levelMaster of Science (M.Sc.)en_US
dc.description.abstracten_US
dc.format.extentviii [i.e. x], 64 [i.e. 76] leaves :en_US
dc.identifier99137009310001651en_US
dc.identifier.urihttp://hdl.handle.net/1993/29211
dc.language.isoengen_US
dc.rightsopen accessen_US
dc.titleThe relationship of phytic acid content and endogenous phytase activity with cooking time in Vicia faba minoren_US
dc.typemaster thesisen_US
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