Whole grain noodles
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Publisher
Elsevier
Reference28 articles.
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1. A Review of the Impact of Starch on the Quality of Wheat-Based Noodles and Pasta: From the View of Starch Structural and Functional Properties and Interaction with Gluten;Foods;2024-05-13
2. Quality Evaluation of Noodles Produced From Blends of Wheat, Unripe Banana and Cowpea Flours;Journal of Nutrition Food Science and Technology;2023-04-01
3. Food Processing Technologies to Develop Functional Foods With Enriched Bioactive Phenolic Compounds in Cereals;Frontiers in Plant Science;2021-11-30
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