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Journal: Foods, 2020
Volume: 9
Number: 328
Article:
RS Content and eGI Value of Cooked Noodles (I): Effect of Cooking Methods
Authors:
by
Yu Tian, Ming Li, Aoxing Tang, Jay-Lin Jane, Sushil Dhital and Boli Guo
Link:
https://www.mdpi.com/2304-8158/9/3/328
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