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Food and Human Nutrition: human nutrition |
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food choices (2) |
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QUALITIES OF EXTRUDED PUFFED SNACKS FROM MAIZE/SOYBEAN MIXTURE | Journal of food process engineering |
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Textural and sensory properties of low fat pork sausages with added hydrated oatmeal and tofu as texture-modifying agents | Meat science |
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meals (menu) (3) |
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The effects of flaxseed, soy and corn flours on the textural and sensory properties of a bakery product | Journal of food quality |
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QUALITIES OF EXTRUDED PUFFED SNACKS FROM MAIZE/SOYBEAN MIXTURE | Journal of food process engineering |
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Response surface methodology for evaluation of physical and functional properties of extruded snack foods developed from food-by-products | Journal of food engineering |
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Release of Protein, Lipid, and Vitamin E from Almond Seeds during Digestion | Journal of agricultural and food chemistry |
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