Use of low-temperature extrusion for reducing phytohemagglutinin activity (PHA) and oligosaccharides in beans (Phaseolus vulgaris L.) cv. Navy and Pinto

✍ Scribed by S. Kelkar; M. Siddiq; J.B. Harte; K.D. Dolan; G. Nyombaire; H. Suniaga

• Book ID: 113626712
• Publisher: Elsevier Science
• Year: 2012
• Tongue: English
• Weight: 290 KB
• Volume: 133
• Category: Article
• ISSN: 0308-8146
• DOI: 10.1016/j.foodchem.2012.02.044