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2. Effect of Extrusion Variables on Cassava Extrudates
3. 4 D. Bounie, and J.C. Cheftel (1986 ). The use of tracers and thermosensitive molecules to assess flow behavior and severity of heat processing during extrusion cooking . In:Pasta and Extrusion Cooked Food: Some Technological and Nutritional Aspects(edited by C. Mercier & C. Catarelli). Pp. 148-158. London: Elsevier Applied Science Publishers.
4. PROTEIN QUALITY OF A WHOLE CORN/WHOLE SOYBEAN MIXTURE PROCESSED BY A SIMPLE EXTRUSION COOKER