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KMID : 1134820010300020292
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Journal of the Korean Society of Food Science and Nutrition
2001 Volume.30 No. 2 p.292 ~ p.298
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Physical and Chemical Properties of Cornmeal Extrudates by Addition of Defatted Soy Flour and Squid
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Rogers, Quinton R.
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Abstract
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KEYWORD
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extrusion, corn flour, defatted soy flour, squid
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FullTexts / Linksout information
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Listed journal information
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