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Madonna T. Thachil, Mithlesh K. Chouksey and Venkateshwarlu Gudipati Amylose-lipid complex formation during extrusion cooking: effect of added lipid type and amylose level on corn-based puffed snacks International Journal of Food Science & Technology 49

Article first published online: 16 SEP 2013 | DOI: 10.1111/ijfs.12333

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