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Extrusion cooking: a breakthrough in soybean processing for human food

Rathod, K.L., Williams, S.W

Extrusion cooking: a breakthrough in soybean processing for human food - Jawaharlal Nehru Krishi Vishwa Vidyalaya 1972 - 13 p.

Universal Decimal Class. No.: 664.8:633.34 / R234E

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ICAR-Indian Agricultural Research Library

Extrusion cooking: a breakthrough in soybean processing for human food