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2012•FOOD SCIENCE RESEARCH JOURNALRequires access

Enhancing nutritional quality of extruded product by incorporating an indiginous composit powder.

Shashi Jain, Dheera Patni, Dashrath Bhati

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Key concepts: Food science, Quality (philosophy), Materials science, Chemistry, Physics, Quantum mechanics

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Enhancing nutritional quality of extruded product by incorporating an indiginous composit powder. — Research Paper | ScholarLens