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This article has been withdrawn as it was published elsewhere and accidentally duplicated.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.
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© Emerald Group Publishing Limited
2009
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