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Effect of High-Temperature Short-Time ‘Micronization’ of Grains on Product Quality and Cooking Characteristics
C. Deepa, H. U. HebbarVolume:
8
Language:
english
Journal:
Food Engineering Reviews
DOI:
10.1007/s12393-015-9132-0
Date:
June, 2016
File:
PDF, 1.55 MB
english, 2016