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1 Magali L, "characteristics of extruded cassava" 66 : 486-493, 2009
2 Carlos WPC, "Use of wet Okara the extrusion of cassava flour" 2005
3 Miller GL, "Use of dinitrosalicylic acid reagent for determination of reducing sugar" 31 : 426-428, 1959
4 Darnako AWE, "Twin-screw extrusion a continuous pre-treatment process for the enzymatic hydrolysis of cassava" 53 : 1792-1799, 1988
5 Burrell MM, "The need for improved quality or quantity an overview" 54 : 541-546, 2003
6 Lawton BT, "The effect on extrusion variables on gelatinization of corn starch" 50 : 168-, 1972
7 Ferdinand JM, "Structure formation of carbon dioxide injection in extrusion cooking" 11 : 209-224, 1990
8 El-Dash AA, "Response surface of methodology in the control of thermoplastic extrusion of starch" 2 : 129-152, 1983
9 Martinez-Serena MD, "Reactivity, functionality and extrusion performance of native and chemically modified whey proteins" Food Extrusions Sci Technol 387-414, 1992
10 Colonna P, "Physically modified starches, In Starch properties and potential" Society of Chemical Industry 79-114, 1987
11 AOAC, "Official Method Analysis of the AOAC, 16th ed" Association of Official Analytical Chemists 1995
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