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Changes in Moisture, Protein, and Fat Content of Fish and Rice Flour Coextrudates during Single-Screw Extrusion Cooking

✍ Scribed by Tumuluru, Jaya Shankar; Sokhansanj, Shahab; Bandyopadhyay, Sukumar; Bawa, A. S.

No coin nor oath required. For personal study only.

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