Impacts of extrusion processing on nutritional components in cereals and legumes: Carbohydrates, proteins, lipids, vitamins, and minerals
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Elsevier
Reference139 articles.
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3. Effect of extruder moisture and dryer processing temperature on vitamin C and E and astaxanthin stability;Anderson;Aquaculture,2002
4. Nutrient and antinutrient composition of extruded and acha/soybean blends;Anuonye;J. Food Process. Preserv.,2010
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