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Production of high fiber ready-to-eat expanded snack from barley flour and carrot pomace using extrusion cooking technology

Crossref DOI link: https://doi.org/10.1007/s13197-020-04252-5

Published Online: 2020-01-21

Published Print: 2020-06

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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