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KMID : 1024420020060020145
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Food Engineering Progress
2002 Volume.6 No. 2 p.145 ~ p.151
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Effects of Low Temperature Extrusion Method on the Physical Properties and Cell Structure of Pregelatinized Rice Flour Extrudate
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Jeong Heon-Sang
Min Yong-Kyu
Romeo T. Toledo
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Abstract
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KEYWORD
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pregelatinized rice flour, low temperature extrusion, cell structure, carbon dioxide
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