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Journal: FoodsVolume: 15Number: 375
Article: Reactive Extrusion of Sorghum Flour with Ozone Modifies the Texture, Thermal Behavior, and Digestibility of Starch and Proteins
- Authors:
- Pablo Palavecino 1,2,*,
- Esteban Carrillo Parra 1,2 and
- Pablo Ribotta 1,2
- et al.
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