Statistics for Optimization of Extrusion Cooking Parameters on Functional Properties of Ready-to- eat Extrudates from Orange-fleshed Sweet Potato Flour
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| Optimization of Extrusion Cooking Parameters on Functional Properties of Ready-to- eat Extrudates from Orange-fleshed Sweet Potato Flour | 3 |
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| January 2026 | 2 |
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| Optimization of Extrusion Cooking Parameters on Functional Properties of Ready-to- eat Extrudates from Orange-fleshed Sweet Potato Flour.pdf | 5 |