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KMID : 1024420020060020152
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Food Engineering Progress
2002 Volume.6 No. 2 p.152 ~ p.157
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Physical Characteristics of Rice Flour Puffed by Carbon Dioxide
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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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carbon dioxide extrusion, rice flour, compression, physical properties
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