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Influence of Process Variables on the Characteristics of a High Moisture Fish Soy Protein Mix Texturized by Extrusion Cooking

✍ Scribed by Maryse Thiébaud; Eliane Dumay; Jean Claude Cheftel


Book ID
115610061
Publisher
Elsevier Science
Year
1996
Tongue
English
Weight
247 KB
Volume
29
Category
Article
ISSN
1096-1127

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