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Análisis de alimentos (1 janv. 2014 – 1 janv. 2014)

Description:

Effects of extrusion cooking conditions and chemical leavening agents on lysine loss as determined by furosine content in corn based extrudates

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ByGerardo Rafael S M

29 nov. 2017

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645

Date:

1 janv. 2014

1 janv. 2014

~ 0 min

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