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Effect of extrusion process parameters and pregelatinized rice flour on physicochemical properties of ready-to-eat expanded snacks

✍ Scribed by Gat, Yogesh; Ananthanarayan, Laxmi

Book ID: 124066197
Publisher: Springer-Verlag
Year: 2014
Tongue: English
Weight: 683 KB
Volume: 52
Category: Article
ISSN: 0022-1155
DOI: 10.1007/s13197-014-1378-7

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