CONTENT AND STABILITY OF HEXANE EXTRACTABLE LIPID AT VARIOUS STEPS OF PRODUCING MACARONI CONTAINING GROUND FLAXSEED
- 1 July 2004
- journal article
- Published by Hindawi Limited in Journal of Food Processing and Preservation
- Vol. 28 (2), 133-144
- https://doi.org/10.1111/j.1745-4549.2004.tb00816.x
Abstract
No abstract availableKeywords
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