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Journal: Foods, 2025
Volume: 14
Number: 1688
Article:
Functionalities of Octenyl Succinic Anhydride Wheat Starch and Its Effect on the Quality of Model Dough and Noodles
Authors:
by
Hongxue Ma, Liai Yang, Dunhe Zhang, Huijing Chen and Jianquan Kan
Link:
https://www.mdpi.com/2304-8158/14/10/1688
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