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Borba, A.M., Sarmento, S.B.S. and Leonel, M. (2005) Effect of Extrusion Parameters on the Functional Properties of the Extruded Sweet Potato Flour. Ciência e Tecnologia de Alimentos, 25, 835-843.
http://dx.doi.org/10.1590/S0101-20612005000400034

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