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Component Interactions in the Extrusion Cooking Process: Influence of Process Conditions on the Functional Viscosity of the Wheat Flour System

✍ Scribed by DAVID PATON; WINSTON A. SPRATT

Book ID: 108810713
Publisher: Institute of Food Technologists
Year: 1984
Tongue: English
Weight: 744 KB
Volume: 49
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1984.tb14995.x

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