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Stability of Vitamins during Extrusion

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Polyphenolic Composition and Antioxidant Capacity of Extruded Cranberry Pomace†

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Relative effect of particle size on the physical properties of corn meal extrudates: Effect of particle size on the extrusion of corn meal

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Effect of extrusion-cooking in total carotenoids content in cream and orange flesh sweet potato cultivars

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Extrusion cooking of a maize/soybean mixture: Factors affecting expanded product characteristics and flour dispersion viscosity

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