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Academic Journal

[Quality of cookies formulated with extruded rice bran in substitution to wheat flour and cassava starch].

Subjects: Food Technology*/Food Technology*/Food Technology*/standards ; Nutritive Value* ; Oryza*

  • Source: Archivos latinoamericanos de nutricion [Arch Latinoam Nutr] 2009 Jun; Vol. 59 (2), pp. 199-205.Publisher: Sociedad Latinoamericana De Nutricion Country of Publication: Venezuela NLM ID: 0067507 Publication Model: Print

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