Erratum

Abstract

This article has been withdrawn as it was published elsewhere and accidentally duplicated. The original article can be seen here: 10.1108/00070700910941444. When citing the article, please cite: Antu Grewal, Sudesh Jood, (2009), “Chemical composition and digestibility (in vitro) of green gram as affected by processing and cooking methods”, British Food Journal, Vol. 111 Iss: 3, pp. 235 - 242.

Citation

(2009), "Erratum", Nutrition & Food Science, Vol. 39 No. 4, pp. 342-349. https://doi.org/10.1108/00346650910976220