Erratum to “Use of low-temperature extrusion for reducing phytohemagglutinin activity (PHA) and oligosaccharides in beans (Phaseolus vulgaris) cv. Navy and Pinto” [Food Chemistry 133 (2012) 1636–1639]

Kelkar, Shantanu; Siddiq, Muhammad; Harte, J.B.; Dolan, Kirk D.; Nyombaire, G.; Suniaga, H.

doi:10.1016/j.foodchem.2012.04.107

Food Chemistry

2012

DOI: 10.1016/j.foodchem.2012.04.107

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Erratum to “Use of low-temperature extrusion for reducing phytohemagglutinin activity (PHA) and oligosaccharides in beans (Phaseolus vulgaris) cv. Navy and Pinto” [Food Chemistry 133 (2012) 1636–1639]

Shantanu Kelkar

Muhammad Siddiq

J.B. Harte

et al.

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Erratum to “Use of low-temperature extrusion for reducing phytohemagglutinin activity (PHA) and oligosaccharides in beans (Phaseolus vulgaris) cv. Navy and Pinto” [Food Chemistry 133 (2012) 1636–1639]

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See others like this or search for similar articles

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