Publication | Closed Access
Microstructural characteristics and physical properties of corn-based extrudates affected by the addition of millet, sorghum, quinoa and canary seed flour
33
Citations
29
References
2020
Year
EngineeringCanary Seed FlourAgricultural EconomicsFood MicrostructureMicrostructural CharacteristicsGrain StorageFood EngineeringGrain QualitySeed ProcessingPhysical Properties
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