Essential Elements in Dry and Canned Chick Peas (Cicer arietinum L.)
1988 ◽
Vol 51
(7)
◽
pp. 574-576
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Keyword(s):
Ten essential elements were determined in dry and canned chick peas (Cicer arietinum L.) by atomic absorption spectrophotometry. Samples were taken at different stages during the canning process to determine where changes in element content occurred. The content of each sample was compared statistically to other samples taken within the process. Element retention, excluding chloride and sodium, ranged from 12 to 127% on a dry weight basis and 4 to 45% on wet weight basis.
1982 ◽
Vol 45
(8)
◽
pp. 707-712
◽
1985 ◽
Vol 63
(2)
◽
pp. 159-161
◽
1974 ◽
Vol 22
(2)
◽
pp. 104-109
◽
1977 ◽
Vol 60
(4)
◽
pp. 813-825
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1969 ◽
Vol 69
◽
pp. 169-176