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MARIO R. MOLINA, J. EDGAR BRAHAM and RICARDO BRESSANI Some Characteristics of Whole Corn: Whole Soybean (70:30) and Rice: Whole Soybean (70:30) Mixtures Processed by Simple Extrusion Cooking Journal of Food Science 48

Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1983.tb10759.x

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