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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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