Statistics for Effects of extrusion cooking on physical and nutritional quality of puffed snacks made from blends of barley and green lentil flours

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Effects of extrusion cooking on physical and nutritional quality of puffed snacks made from blends of barley and green lentil flours 432

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May 2024 0
June 2024 0
July 2024 4
August 2024 1
September 2024 4
October 2024 3
November 2024 0

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li_xiang.pdf 383

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