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Articles

Effect of extrusion on physicochemical, nutritional and antioxidant properties of breakfast cereals produced from bran and dehydrated naranjita pomace

Efecto de la extrusión sobre propiedades fisicoquímicas, nutricionales y antioxidantes de cereales para desayuno producidos a partir de salvado y subproductos de naranjita deshidratados

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Pages 240-250 | Received 12 Aug 2018, Accepted 29 Dec 2018, Published online: 05 Jun 2019

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