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Effect of extrusion conditions on physicochemical and sensorial properties of corn-broad beans (Vicia faba) spaghetti type pasta

✍ Scribed by Giménez, M.A.; González, R.J.; Wagner, J.; Torres, R.; Lobo, M.O.; Samman, N.C.


Book ID
123253708
Publisher
Elsevier Science
Year
2013
Tongue
English
Weight
388 KB
Volume
136
Category
Article
ISSN
0308-8146

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