Effect of incorporation levels of oat and green pea flour on the properties of an extruded product and their optimization
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Published:2016-03
Issue:1
Volume:45
Page:28-35
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ISSN:0139-3006
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Container-title:Acta Alimentaria
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language:en
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Short-container-title:Acta Alimentaria
Author:
Wani S.A.,Kumar P.
Publisher
Akademiai Kiado Zrt.
Cited by
7 articles.
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