Chemical and nutritional changes in foods during extrusion.
作者信息
Camire M E, Camire A, Krumhar K
机构信息
Harvard University, Cambridge, Massachusetts.
出版信息
Crit Rev Food Sci Nutr. 1990;29(1):35-57. doi: 10.1080/10408399009527513.
PMID:2184829
Abstract
摘要
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