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Effect of dough ingredients on apparent viscosity and properties of extrudates in twin-screw extrusion-cooking

✍ Scribed by S. WANG; J. CASULLI; J.M. BOUVIER

Book ID: 108818784
Publisher: John Wiley and Sons
Year: 2007
Tongue: English
Weight: 786 KB
Volume: 28
Category: Article
ISSN: 0950-5423
DOI: 10.1111/j.1365-2621.1993.tb01296.x

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