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    Effect of Resistant Starch Sources on the Physical Properties of Dough and on the Eating Quality and Glycemic Index of Salted Noodles

    Effect of Resistant Starch Sources on the Physical Properties of Dough and on the Eating Quality and Glycemic Index of Salted Noodles by Po-Hsien Li, Chien-Wen Wang, Wen-Chien Lu, Yung-Jia Chan, Chiun-Chuan Roger Wang

    Published 2022-03-01
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