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Journal: Foods, 2025
Volume: 14
Number: 1040

Article: Effect of Addition Amount on Rheological, Structural, and Sensory Properties of Whole-Grain Sweet Potato Noodles Using Extrusion
Authors: by Yan Zeng, Jie Wang, Mengxiao Bao, Yue Wu and Zhigang Chen
Link: https://www.mdpi.com/2304-8158/14/6/1040

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