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Original Article
Effects of explosion puffing on the nutritional composition and digestibility of grains
Rongrong HuangCollege of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu, People’s Republic of China
, Xiaodan PanCollege of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu, People’s Republic of China
, Jingang LvResearch and Development Department, Sichuan Huiji Food Company Limited, Chengdu, People’s Republic of China
, Wei ZhongResearch and Development Department, Sichuan Huiji Food Company Limited, Chengdu, People’s Republic of China
, Fang YanResearch and Development Department, Sichuan Huiji Food Company Limited, Chengdu, People’s Republic of China
, Feixia DuanCollege of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu, People’s Republic of ChinaCorrespondence[email protected]
& Lirong JiaCollege of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu, People’s Republic of ChinaCorrespondence[email protected]
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Pages 2193-2204
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Received 16 May 2018, Accepted 19 Aug 2018, Published online: 04 Sep 2018
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