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Extrusion processing of raw food materials and by-products: A review

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Pages 2979-2998 | Accepted 20 May 2018, Published online: 12 Jul 2018

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Dietrich Knorr & Mary Ann Augustin. (2022) From Food to Gods to Food to Waste. Critical Reviews in Food Science and Nutrition 0:0, pages 1-19.
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Ornella Kongi Mosibo, Giovanna Ferrentino, Md Rizvi Alam, Ksenia Morozova & Matteo Scampicchio. (2022) Extrusion cooking of protein-based products: potentials and challenges. Critical Reviews in Food Science and Nutrition 62:9, pages 2526-2547.
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