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The soy-fortified wheat-based flat cold extrudate, after requisite steaming, was puffed in hot air using the high-temperature short-time (HTST) whirling-bed puffing system. The hot-air puffing was conducted at five different hot air temperatures, 200 to 240 °C at constant fluidizing air velocity of 3.95 m s−1 for 50 s of puffing time. The initial moisture of sample was 0.4617 kg kg−1 dm. The already...
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