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Studies on the development of texturized vegetable products by the extrusion process. I. Effect of processing variables on protein properties

✍ Scribed by C. B. PHAM; R. R. DEL ROSARIO

Book ID: 108806409
Publisher: John Wiley and Sons
Year: 2007
Tongue: English
Weight: 622 KB
Volume: 19
Category: Article
ISSN: 0950-5423
DOI: 10.1111/j.1365-2621.1984.tb01870.x

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