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Effect of Extrusion Cooking on Bioactive Compounds in Encapsulated Red Cactus Pear Powder by Martha G. Ruiz-Gutiérrez, Carlos A. Amaya-Guerra, Armando Quintero-Ramos, Esther Pérez-Carrillo, Teresita de J. Ruiz-Anchondo, Juan G. Báez-González, Carmen O. Meléndez-Pizarro
Published 2015-05-01
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