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APA Citation
Park, E. Y., Kim, H. Y., Shin, H., Jeon, Y., Kim, J., Kim, S., & Kim, J. (2019). change in textural properties, starch digestibility, and aroma of nonfried instant noodles by substitution of konjac glucomannan. Cereal chemistry, 96(4), 784–791. http://access.bl.uk/ark:/81055/vdc_100086846574.0x000063