Statistics for Effects of Extrusion Cooking on the Nutritional Quality of Puffed Snacks Made From Blends of Barley and Green Lentil Flours
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| Effects of Extrusion Cooking on the Nutritional Quality of Puffed Snacks Made From Blends of Barley and Green Lentil Flours | 0 |
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| October 2025 | 0 |
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| s11694-023-01985-7.pdf | 2 |