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Danbaba, N., Nkama, I., Badau, M.H. and Idakwo, P.Y. (2019) Use of Response Surface Methodology (RSM) for Composite Blends of Low Grade Broken Rice Fractions and Full Fat Soybean Flour by a Twin-Screw Extrusion Cooking Process. International Journal of Food Studies, 8, 14-29.
https://doi.org/10.7455/ijfs/8.1.2019.a2

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