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Journal: Foods, 2021
Volume: 10
Number: 437

Article: Optimisation of the Extrusion Process through a Response Surface Methodology for Improvement of the Physical Properties and Nutritional Components of Whole Black-Grained Wheat Flour
Authors: by Yuxiu Liu, Miaomiao Liu, Shuhua Huang and Zhengmao Zhang
Link: https://www.mdpi.com/2304-8158/10/2/437

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