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Journal: Foods, 2025
Volume: 14
Number: 77

Article: Effect of Yam Flour Modified with Plasma-Activated Water Combined with Extrusion Treatment on the Quality of Chinese Noodles
Authors: by Miaomiao Shi, Yirui Chen, Xiaopei Zhu, Xiaolong Ji and Yizhe Yan
Link: https://www.mdpi.com/2304-8158/14/1/77

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