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Impact of Extrusion Temperature on in Vitro Digestibility and Pasting Properties of Pea Flour

Qi Mingming,Zhang Guangyao,Ren Zhishang,He Zhuangzhuang,Peng Huihui, Key Laboratory of Agricultural Products Functionalization Technology of Shandong Province

Plant Foods for Human Nutrition（2020）

Cited 23|Views6
Key words
Extrusion,Pea flour,In vitro digestibility,Pasting properties
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