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HARVARD Citation
Hong, T. et al. (2021). Understanding the influence of pullulan on the quality changes, water mobility, structural properties and thermal properties of frozen cooked noodles. Food chemistry. p. . [Online].
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Hong, T. et al. (2021). Understanding the influence of pullulan on the quality changes, water mobility, structural properties and thermal properties of frozen cooked noodles. Food chemistry. p. . [Online].