Legume Flour or Bran: Sustainable, Fiber-Rich Ingredients for Extruded Snacks?
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Title
Legume Flour or Bran: Sustainable, Fiber-Rich Ingredients for Extruded Snacks?
Authors
Keywords
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Journal
Foods
Volume 9, Issue 11, Pages 1680
Publisher
MDPI AG
Online
2020-11-17
DOI
10.3390/foods9111680
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