Previous Article Next Article Table of Contents Journal of Food Engineering, Vol.56, No.2-3, 201-202, 2003 DOI10.1016/S0260-8774(02)00250-9 Export Citation Extrusion cooking technology employed to reduce the anti-nutritional factor tannin in sesame (Sesamum indicum) meal Mukhopadhyay N, Bandyopadhyay S Please enable JavaScript to view the comments powered by Disqus.
