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

Published 2009 View Full Article

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Title
Effect of protein, moisture content and barrel temperature on the physicochemical characteristics of pea flour extrudates
Authors
Keywords
-
Journal
FOOD RESEARCH INTERNATIONAL
Volume 43, Issue 2, Pages 659-663
Publisher
Elsevier BV
Online
2009-10-01
DOI
10.1016/j.foodres.2009.09.033

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