Use of response surface methodology (RSM) for composite blends of low grade broken rice fractions and full-fat soybean flour by a twin-screw extrusion cooking process
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2014 ◽
Vol 39
(3)
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pp. 270-281
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2015 ◽
Vol 9
(4)
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pp. 604-611
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2016 ◽
Vol 85
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pp. 353-360
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2001 ◽
Vol 78
(8)
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pp. 781-786
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2018 ◽
Vol 11
(7)
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pp. 1381-1392
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2007 ◽
Vol 28
(5)
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pp. 465-479
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1987 ◽
Vol 5
(1)
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pp. 73-82
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2007 ◽
Vol 25
(2)
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pp. 129-139
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