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Characterization and utilization of soy flour produced from extrusion-expelling processing



Characterization and utilization of soy flour produced from extrusion-expelling processing



INFORM International News on Fats, Oils and Related Materials 13(9): 708-713



This paper presents extrusion-expelling (E-E) as a convenient method for soyabean processing.

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Accession: 003674497

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