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IFRPD
Optimization of extrusion conditions for functional ready-to-eat breakfast cereal
Production of healthy protein and snack foods for small-scale industry from full fat soy flour
Optimization of functional egoma (Perilla flutescens var. flutescens) leaf snack production
Optimization and extrusion behavior on functional ready-to-eat breakfast cereal
Physical properties of direct expansion extruded snack in utilization from Thai brown rice