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Introduction of chlorogenic acid during extrusion affects the physicochemical properties and enzymatic hydrolysis of rice flour

FOOD HYDROCOLLOIDS [2021]
Yuxue Zheng, Xiuxiu Yin, Xiangli Kong, Shiguo Chen, Enbo Xu, Donghong Liu, Yukiharu Ogawa, Xingqian Ye, Jinhu Tian
[10.1016/j.foodhyd.2021.106652]
MATERIALS

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