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Journal: Foods, 2025
Volume: 14
Number: 1829

Article: The Importance of Molecular Structure for Textural and Physicochemical Properties of Extruded Wheat Flour
Authors: by Yuan Chai, Ruibin Wang, Bo Zhang, Yonglu Tang, Chaosu Li, Boli Guo and Ming Li
Link: https://www.mdpi.com/2304-8158/14/10/1829

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