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Journal: Foods, 2022
Volume: 11
Number: 698
698
Article: Effect of Ginkgo Biloba Powder on the Physicochemical Properties and Quality Characteristics of Wheat Dough and Fresh Wet Noodles
Authors: by Liangyi Li, Wenhua Zhou, Anqi Wu, Xin Qian, Le Xie, Xiaojie Zhou and Lin Zhang
Link: https://www.mdpi.com/2304-8158/11/5/698

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