Crossmark

Upgrading Black Gram By-Product to a New Texturized Vegetable Source by Extrusion: Evaluation of Functionality, Antinutrients and In Vitro Digestibility

Crossref DOI link: https://doi.org/10.1007/s12649-020-01296-8

Published Online: 2020-11-28

Published Print: 2021-08

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Kamani, Mohammad Hassan

Luithui, Yoya

Meera, M. S. https://orcid.org/0000-0003-4801-2732
License Information

Text and Data Mining valid from 2020-11-28

Version of Record valid from 2020-11-28
More Information

Article History

Received: 3 July 2020

Accepted: 29 October 2020

First Online: 28 November 2020

Compliance with Ethical Standards

:

: The authors declare no conflict of interest.

Document is current

Any future updates will be listed below