Impact of Extrusion Temperature on In Vitro Digestibility and Pasting Properties of Pea Flour
Mingming Qi(Arkansas Children's Hospital), Chengye Ma(Shandong University of Technology), Zhuangzhuang He(Shandong University of Technology), Guangyao Zhang(Advanced Micro-Fabrication Equipment (China)), Dongliang Zhang(Shandong University of Technology), Huihui Peng(Shandong University of Technology), Zhishang Ren(Shandong University of Technology)
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