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Ken Sekiguchi
Ken Sekiguchi
DPPH
Extrusion
Moisture
Antioxidant
Resistant starch
1
Papers
162
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Effect of extrusion cooking on the physicochemical properties, resistant starch, phenolic content and antioxidant capacities of green banana flour
2014
Food Chemistry
Chonthira Sarawong
Regine Schoenlechner
Ken Sekiguchi
E. Berghofer
Perry K.W. Ng
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Citations (162)
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