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    [1]LI Xiao- wen, LI Lin, LI Bing, ZHANG Xia, XU Zhen-bo. Effect of extrusion conditions on lipid quality in puffed food[J]. Science and Technology of Food Industry, 2015, (17): 206-210. DOI: 10.13386/j.issn1002-0306.2015.17.033

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