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Journal: Foods, 2022
Volume: 11
Number: 3822
Article:
Effects of Heat-Moisture Treatment Whole Tartary Buckwheat Flour on Processing Characteristics, Organoleptic Quality, and Flavor of Noodles
Authors:
by
Yunlong Li, Wenwen Chen, Hongmei Li, Jilin Dong and Ruiling Shen
Link:
https://www.mdpi.com/2304-8158/11/23/3822
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