Corrigendum to “Development of whole grain wheat flour extruded cereal and process impacts on color, expansion, and dry and bowl-life texture” (LWT - Food Science and Technology (2017) 75C (261–270) (S002364381630562X) (10.1016/j.lwt.2016.08.064))

Clicks: 191
ID: 63966
2017
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oliveira2017corrigendumlwt Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Oliveira, L.
Journal lwt - food science and technology
Year 2017
DOI 10.1016/j.lwt.2017.06.017
URL
Keywords Keywords not found

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