Value‐Added Processing of Food Legumes Using Extrusion Technology: A Review

Fuente: Wiley Open Access

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Bibliographic Details
Main Authors:	Natoavina Faliarizao, Jose De J. Berrios, Kirk D. Dolan
Format:	Artículo Open Access
Published:	Wiley 2024
Subjects:	Legume Science
Online Access:	Acceder al recurso
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