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Effect of extrusion process on antioxidant activity, total phenolics and β-glucan content of extrudates developed from barley-fruit and vegetable by-products

✍ Scribed by Aylin Altan; Kathryn L. McCarthy; Medeni Maskan


Book ID
108827075
Publisher
John Wiley and Sons
Year
2009
Tongue
English
Weight
363 KB
Volume
44
Category
Article
ISSN
0950-5423

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