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Physicochemical and sensory characteristics of gluten-free noodles added with chicken breast meat: a comparative study with wheat flour noodle
Document Type
Article
Author
Lee, C.; Choi, G.; Cho, S.
Source
In: Food Science and Biotechnology. (Food Science and Biotechnology, May 2024, 33(6):1351-1358)
Subject
Language
English
ISSN
20926456
12267708

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