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    Effect of Addition Amount on Rheological, Structural, and Sensory Properties of Whole-Grain Sweet Potato Noodles Using Extrusion

    Effect of Addition Amount on Rheological, Structural, and Sensory Properties of Whole-Grain Sweet Potato Noodles Using Extrusion by Yan Zeng, Jie Wang, Mengxiao Bao, Yue Wu, Zhigang Chen

    Published 2025-03-01
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