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January 1, 1990Critical Reviews in Food Science and Nutrition

Chemical and nutritional changes in foods during extrusion

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MCMary Ellen CamireUniversity of MaineACA. L. CAMIREUniversity of MaineKKKim KrumharAlion Science and Technology (United States)

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Camire et al. (1990) studied this question.

synapsesocial.com/papers/69d98b363e67f8d138684231https://doi.org/10.1080/10408399009527513
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