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Journal: Foods, 2024
Volume: 13
Number: 395
Article:
Changes in Cooking Characteristics, Structural Properties and Bioactive Components of Wheat Flour Noodles Partially Substituted with Whole-Grain Hulled Tartary Buckwheat Flour
Authors:
by
Mengna Zhang and Zhigang Chen
Link:
https://www.mdpi.com/2304-8158/13/3/395
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