Evaluation of extrusion-modified fenugreek gum
Author:
Funder
Pathfinders
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference29 articles.
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4. Macromolecular modifications of manioc starch components by extrusion-cooking with and without lipids;Colonna;Carbohydrate Polymers,1983
5. Effects of extrusion process variables on extractable ginsenosides in wheat-ginseng extrudates;Chang;Journal of Agricultural and Food Chemistry,2009
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