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Effects of Calcium Hydroxide and Screw Speed on Physicochemical Characteristics of Extruded Blue Maize

✍ Scribed by J. Zazueta-Morales; F. Martinez-Bustos; N. Jacobo-Valenzuela; C. Ordorica-Falomir; O. Paredes-Lopez


Book ID
108823736
Publisher
Institute of Food Technologists
Year
2002
Tongue
English
Weight
601 KB
Volume
67
Category
Article
ISSN
0022-1147

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