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H. Nowak‐Polakowska
H. Nowak‐Polakowska
University of Agriculture, Faisalabad
Extrusion
Double bond
Chemical composition
Starch
Peroxide value
1
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14
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Changes in oat lipids affected by extrusion
1997
Nahrung-food
R. Zadernowski
H. Nowak‐Polakowska
T Wicklund
Ł. Fornal
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Citations (14)
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