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Can hydro-thermo-mechanical treatment by instant controlled pressure-drop (DIC) be used as short time roasting process? Effect of processing parameters on sensory, physical, functional, and color attributes of Egyptian carob powder

Crossref DOI link: https://doi.org/10.1007/s13197-020-04553-9

Published Online: 2020-05-31

Published Print: 2021-02

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

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