Effect of Extrusion Cooking Conditions on the Nutritional Value, Storage Stability and Sensory Characteristics of a Maize-Based Snack Food
Author:
Publisher
Elsevier BV
Subject
Biochemistry,Food Science
Cited by 22 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
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