Does cooking affect the phytate content in local soy based dishes?
Gespeichert in:
Veröffentlicht in: | International food research journal 2013-09, Vol.20 (5), p.2873 |
---|---|
Hauptverfasser: | , |
Format: | Artikel |
Sprache: | eng |
Online-Zugang: | Volltext |
Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
container_end_page | |
---|---|
container_issue | 5 |
container_start_page | 2873 |
container_title | International food research journal |
container_volume | 20 |
creator | Shimi, G Hasnah, H |
description | |
format | Article |
fullrecord | <record><control><sourceid>proquest</sourceid><recordid>TN_cdi_proquest_journals_1491101379</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>3188451241</sourcerecordid><originalsourceid>FETCH-LOGICAL-p98t-dbe2be124b9c096d8aa07d1e64a23684ef438a00a6bdb5ef4095e3fe6d3a78373</originalsourceid><addsrcrecordid>eNotj8tqwzAUREVpoSbNPwi6FuhlPValTZ8Q6Cb7cGVdxU6M5UbKIn9fQ7sahgNzmBvSSKkEs602t6QR3rVMG-PuybqUI-dcKK2MtA15ec1YaJfzaZgOFFLCrtLaI537a4WKC5oqTpUOEx1zByMt-UoDFIw0DqXH8vRA7hKMBdf_uSK797fd5pNtvz--Ns9bNntXWQwoAwqpg--4N9EBcBsFGg1SGacxaeWAczAhhnZp3LeoEpqowDpl1Yo8_s3O5_xzwVL3x3w5T4txL7QXYvlkvfoF3MtHhA</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>1491101379</pqid></control><display><type>article</type><title>Does cooking affect the phytate content in local soy based dishes?</title><source>Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals</source><creator>Shimi, G ; Hasnah, H</creator><creatorcontrib>Shimi, G ; Hasnah, H</creatorcontrib><identifier>ISSN: 1985-4668</identifier><identifier>EISSN: 2231-7546</identifier><language>eng</language><publisher>Selangor: Universiti Putra Malaysia, Faculty of Food Science & Technology</publisher><ispartof>International food research journal, 2013-09, Vol.20 (5), p.2873</ispartof><rights>Copyright Universiti Putra Malaysia, Faculty of Food Science & Technology 2013</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784</link.rule.ids></links><search><creatorcontrib>Shimi, G</creatorcontrib><creatorcontrib>Hasnah, H</creatorcontrib><title>Does cooking affect the phytate content in local soy based dishes?</title><title>International food research journal</title><issn>1985-4668</issn><issn>2231-7546</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2013</creationdate><recordtype>article</recordtype><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><sourceid>GNUQQ</sourceid><recordid>eNotj8tqwzAUREVpoSbNPwi6FuhlPValTZ8Q6Cb7cGVdxU6M5UbKIn9fQ7sahgNzmBvSSKkEs602t6QR3rVMG-PuybqUI-dcKK2MtA15ec1YaJfzaZgOFFLCrtLaI537a4WKC5oqTpUOEx1zByMt-UoDFIw0DqXH8vRA7hKMBdf_uSK797fd5pNtvz--Ns9bNntXWQwoAwqpg--4N9EBcBsFGg1SGacxaeWAczAhhnZp3LeoEpqowDpl1Yo8_s3O5_xzwVL3x3w5T4txL7QXYvlkvfoF3MtHhA</recordid><startdate>20130901</startdate><enddate>20130901</enddate><creator>Shimi, G</creator><creator>Hasnah, H</creator><general>Universiti Putra Malaysia, Faculty of Food Science & Technology</general><scope>7RQ</scope><scope>7XB</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BHPHI</scope><scope>BVBZV</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>GNUQQ</scope><scope>HCIFZ</scope><scope>PATMY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PYCSY</scope><scope>Q9U</scope></search><sort><creationdate>20130901</creationdate><title>Does cooking affect the phytate content in local soy based dishes?</title><author>Shimi, G ; Hasnah, H</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-p98t-dbe2be124b9c096d8aa07d1e64a23684ef438a00a6bdb5ef4095e3fe6d3a78373</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2013</creationdate><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Shimi, G</creatorcontrib><creatorcontrib>Hasnah, H</creatorcontrib><collection>Career & Technical Education Database</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>Natural Science Collection</collection><collection>East & South Asia Database</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>ProQuest Central Student</collection><collection>SciTech Premium Collection</collection><collection>Environmental Science Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>Environmental Science Collection</collection><collection>ProQuest Central Basic</collection><jtitle>International food research journal</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Shimi, G</au><au>Hasnah, H</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Does cooking affect the phytate content in local soy based dishes?</atitle><jtitle>International food research journal</jtitle><date>2013-09-01</date><risdate>2013</risdate><volume>20</volume><issue>5</issue><spage>2873</spage><pages>2873-</pages><issn>1985-4668</issn><eissn>2231-7546</eissn><cop>Selangor</cop><pub>Universiti Putra Malaysia, Faculty of Food Science & Technology</pub></addata></record> |
fulltext | fulltext |
identifier | ISSN: 1985-4668 |
ispartof | International food research journal, 2013-09, Vol.20 (5), p.2873 |
issn | 1985-4668 2231-7546 |
language | eng |
recordid | cdi_proquest_journals_1491101379 |
source | Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals |
title | Does cooking affect the phytate content in local soy based dishes? |
url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-05T03%3A08%3A00IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Does%20cooking%20affect%20the%20phytate%20content%20in%20local%20soy%20based%20dishes?&rft.jtitle=International%20food%20research%20journal&rft.au=Shimi,%20G&rft.date=2013-09-01&rft.volume=20&rft.issue=5&rft.spage=2873&rft.pages=2873-&rft.issn=1985-4668&rft.eissn=2231-7546&rft_id=info:doi/&rft_dat=%3Cproquest%3E3188451241%3C/proquest%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=1491101379&rft_id=info:pmid/&rfr_iscdi=true |