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2. Ready to eat Food Perception, Food Preferences and Food Choice: A Theoretical Discussion;D Patel;World Wide Journal of Multidisciplinary Research and Development,2017
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4. Physico-chemical characteristics of extruded snacks prepared from rice (Oryza sativa L), corn (Zea mays L) and taro [Colocasia esculenta (L) Schott] by twinscrew extrusion;P Bhattacharyya;Journal of Scientific and Industrial Research,2006
5. Optimization of pumpkin and feed moisture content to produce healthy pumpkin-germinated brown rice extruded snacks;P Promsakha Na Sakon Nakhon;Agriculture and Natural Resources,2018