مرکز منطقه ای اطلاع رساني علوم و فناوري - Extrusion cooking technology employed to reduce the anti-nutritional factor tannin in sesame (Sesamum indicum) meal Original Research Article

Title of article :

Extrusion cooking technology employed to reduce the anti-nutritional factor tannin in sesame (Sesamum indicum) meal Original Research Article

Author/Authors :

Nibedita Mukhopadhyay، نويسنده , , Sukumar Bandyopadhyay، نويسنده ,

Issue Information :

روزنامه با شماره پیاپی سال 2003

Pages :

From page :

201

To page :

202

Journal title :

Journal of Food Engineering

Serial Year :

2003

Journal title :

Journal of Food Engineering

Record number :

1165441

Link To Document :