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K. C. Ng
K. C. Ng
University of California, Berkeley
Superheated steam
Steaming
Flavor
Starch
Raw material
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SURFACE TEXTURIZATION OF EXTRUDED AND PREFORMED POTATO PRODUCTS BY A THREE‐STEP, DRY‐STEAM DRY PROCESS
1978
Journal of Food Science
M. Nonaka
R. N. Sayre
K. C. Ng
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