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Found 1 from your keywords: author=Marco Limanjaya

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The Effect of Monoglyceride Addition on the Physical Properties of Extruded C…

Extrusion is one of the most important new processes in current food technology, and its use and application have increased dramatically in the last two decades. Extrusion technology is more advantageous, hygienic, cleaner, and successful in creating a higher yield of items with the same or better quality than conventional technology. However, adding an emulsifier also plays an important role i…

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Call Number: FT 22-018

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