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Changes in rheology and components during the processing of Chinese traditional handmade hollow dried noodle

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Publication date: August 2024

Source: Food Research International, Volume 189

Author(s): Kai Lyu, Xiao-Na Guo, Ke-Xue Zhu

Publication date: August 2024Source: Food Research International, Volume 189Author(s): Kai Lyu, Xiao-Na Guo, Ke-Xue Zhu Leer más

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