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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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