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Found 1 from your keywords: subject="Monoglycerides"
Effect of Monoglycerides To Extruded Wheat Snacks Production
Extrusion cooking is one of the preferred methods for food processing because it is a continuous process, with high productivity, high temperature, and short cooking period that removes both harmful microorganisms and anti-nutrient enzymes to produce products with significant retention of nutrients and a longer shelf-life. In this research monoglycerides as the emulsifier was used to produce wh…
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- FT 23-043
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