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Effect of extrusion conditions on physicochemical and sensorial properties of corn-broad beans (Vicia faba) spaghetti type pasta
Food chemistry

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Abstract of Article  Will be presented in next release
Date Last Accessed  Accessed January 20, 2015
Title of Article  Effect of extrusion conditions on physicochemical and sensorial properties of corn-broad beans (Vicia faba) spaghetti type pasta
Author(s) of Article  Will be identified in next release
Citation  Food chemistry 2013 v.136 no.2 pp. 538-545
Click to View  (Click to View)
Date of Publication  2013
Location of Article  http://pubag.nal.usda.gov/pubag/article.xhtml?id=436676
Name of Publication  Food chemistry
Publishing Company  Will be identified in next release
Accession Number  73381