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2014
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Textural, cooking quality, and sensory evaluation of gluten-free noodle made from breadfruit, konjac, or pumpkin flour.
Umi Purwandari, Alifatul Khoiri, M. Muchlis et al. · International Food Research Journal · 2014 · 36 citations
Sensory Evaluation, Gluten-free Noodle
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