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Nutrient stability of full-fat soy flour and corn-soy blends produced by low-cost extrusion.

Kim Karolin Lorenz, Jansen Gr, Judson M. Harper

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Key concepts: Soy flour, Corn flour, Extrusion, Soy protein, Food science, Soy milk, Soy bean, Chemistry

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Nutrient stability of full-fat soy flour and corn-soy blends produced by low-cost extrusion. — Research Paper | ScholarLens