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Zweytick, G. (2008). Wheat Crisps – Extrusion Cooking Technology. In: Vieira, M., Ho, P. (eds) Experiments in Unit Operations and Processing of Foods. Integrating Safety and Environmental Knowledge Into Food Studies towards European Sustainable Development, vol 5. Springer, Boston, MA. https://doi.org/10.1007/978-0-387-68642-4_18
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DOI: https://doi.org/10.1007/978-0-387-68642-4_18
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