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Taylor & Francis Ltd

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Effect of Cysteine Addition on the Volatile Compounds Released at the Die during Twin-screw Extrusion of Wheat Flour

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Effect of pre-drying on kinetics of moisture loss and oil uptake during deep fat frying of chickpea flour-based snack food

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Effect of composite flour fortification to wheat flour on the quality characteristics of unleavened bread

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Physical and microscopic studies of flour–water systems

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