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Journal: Foods, 2021
Volume: 10
Number: 2693

Article: Influence of the Addition of Extruded Endogenous Tartary Buckwheat Starch on Processing and Quality of Gluten-Free Noodles
Authors: by Xiao-Miao Han, Jun-Jie Xing, Xiao-Na Guo and Ke-Xue Zhu
Link: https://0-www-mdpi-com.brum.beds.ac.uk/2304-8158/10/11/2693

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