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Study of Microstructure, Texture, and Cooking Qualities of Reformulated Whole Wheat Flour Pasta by Substituting Water with Stearic Acid–Candelilla Wax–Groundnut Oil Oleogel
 
 
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ChemEngineering 2024, 8(3), 52; https://doi.org/10.3390/chemengineering8030052
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