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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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