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Physical and nutritional impact of fortification of corn starch-based extruded snacks with common bean (Phaseolus vulgaris L.) flour: Effects of bean addition and extrusion cooking

NutritionEngineeringFood CompositionFood AnalysisCommon BeanExtrusion CookingAgricultural EconomicsNutritive ValueBean AdditionFood EngineeringGrain QualitySeed ProcessingGrain Storage