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Journal: Molecules, 2025
Volume: 30
Number: 2619
Article:
Processing Suitability of Physical Modified Non-GMO High-Amylose Wheat Flour as a Resistant Starch Ingredient in Cookies
Authors:
by
Yujin Moon and Meera Kweon
Link:
https://www.mdpi.com/1420-3049/30/12/2619
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