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Journal: ProcessesVolume: 10Number: 584
Article: Quality Characteristics and Antioxidant Activity of Fresh Noodles Formulated with Flour-Bran Blends Varied by Particle Size and Blend Ratio of Purple-Colored Wheat Bran
  • Authors:
  • Gyuna Park1,
  • Hyejin Cho1 and
  • Kyeonghoon Kim2
  • et al.
Link: https://www.mdpi.com/2227-9717/10/3/584

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