Cite
HARVARD Citation
Rangira, I. et al. (2020). Pea starch exhibits good expansion characteristics under relatively lower temperatures during extrusion cooking. Journal of food science. 85 (10), pp. 3333-3344. [Online].
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Rangira, I. et al. (2020). Pea starch exhibits good expansion characteristics under relatively lower temperatures during extrusion cooking. Journal of food science. 85 (10), pp. 3333-3344. [Online].