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Journal: Foods, 2022
Volume: 11
Number: 3989
Article:
Effect of Frozen Treatment on the Sensory and Functional Quality of Extruded Fresh Noodles Made from Whole Tartary Buckwheat
Authors:
by
Zicong Guo, Lijuan Wang, Ruge Cao and Ju Qiu
Link:
https://www.mdpi.com/2304-8158/11/24/3989
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