Statistics for Effects of superheated steam processing on the functional properties of oat groat, bran and flour, and on viability of Geobacillus stearothermophilus spores
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| Effects of superheated steam processing on the functional properties of oat groat, bran and flour, and on viability of Geobacillus stearothermophilus spores | 228 |
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| February 2024 | 0 |
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| Head_Effects_of.pdf | 482 |
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