The effect of extrusion cooking using different water feed rates on the quality of ready-to-eat snacks made from food by-products

出版年份 2008 全文链接

标题

作者

关键词

出版物

Volume 114, Issue 1, Pages 226-232

出版商

Elsevier BV

发表日期

2008-09-25

DOI

10.1016/j.foodchem.2008.09.043

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