Publication | Open Access
Effect of oven and forced convection continuous tumble (FCCT) roasting on the microstructure and dry milling properties of white maize
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Citations
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References
2017
Year
Dry Milling PropertiesEngineeringWhite MaizeMechanical EngineeringAgricultural EconomicsGrain ScienceFood EngineeringThermal ProcessingGrain QualityConvection Continuous Tumble
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