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Image Number D1639-1 |
Food technologist Artur Klamczynski (left) and plant physiologist Greg Glenn prepare batches of starch-based dough which will be further processed by extrusion to form heat-expandable pellets.
Photo by Peggy Greb.
640 pixels wide: (d1639-1.jpg)
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Last Modified: 11/24/2009
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