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Elsevier, Food Research International, 5(37), p. 527-534
DOI: 10.1016/j.foodres.2003.11.009
Elsevier, Food Research International, 5(37), p. 527-534
DOI: 10.1016/s0963-9969(04)00054-7
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Effects of extrusion temperature and feed composition on the functional, physical and sensory properties of chestnut and rice flour-based snack-like products
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