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Ding, Q.-B., Ainsworth, P., Tucker, G. and Marson, H. (2005) The Effect of Extrusion Conditions on the Physicochemical Properties and Sensory Characteristics of Rice-Based Expanded Snacks. Journal of Food Engineering, 66, 283-289.
https://doi.org/10.1016/j.jfoodeng.2004.03.019
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