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Physico-chemical, nutritional and infrared spectroscopy evaluation of an optimized soybean/corn flour extrudate
Guzmán-Ortiz, Fabiola Araceli, Hernández-Sánchez, Humberto, Yee-Madeira, Hernani, San Martín-Martínez, Eduardo, Robles-Ramírez, María del Carmen, Rojas-López, Marlon, Berríos, Jose De J., Mora-EscobedVolume:
52
Language:
english
Journal:
Journal of Food Science and Technology
DOI:
10.1007/s13197-014-1485-5
Date:
July, 2015
File:
PDF, 983 KB
english, 2015