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Effect of protein, moisture content and barrel temperature on the physicochemical characteristics of pea flour extrudates

✍ Scribed by Shannon D. Hood-Niefer; Robert T. Tyler

Book ID: 116488648
Publisher: Elsevier Science
Year: 2010
Tongue: English
Weight: 243 KB
Volume: 43
Category: Article
ISSN: 0963-9969
DOI: 10.1016/j.foodres.2009.09.033

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