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Journal: Biol. Life Sci. Forum, 2022
Volume: 18
Number: 75
75
Article: Effect of the Partial Use of Potato Flour and Enhancers on the Rheological, Nutritional and Cooking Properties of Dried Noodles
Authors: by Luis Olivera-Montenegro, Angie Condori, Rildo Ocan, Alejandro Marzano, Hugo Romero and Esteban Herrera
Link: https://www.mdpi.com/2673-9976/18/1/75

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