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Interpretation of the effects of hydroxypropyl starch and hydroxypropyl distarch phosphate on frozen raw noodles quality during frozen storage: Studies on water state and starch-gluten network properties

Food ChemistryNutritionStarch-gluten Network PropertiesHealth SciencesFood AnalysisFood PreservationFood EngineeringFood ProcessingPublic HealthFood QualityFrozen StorageFood TechnologyFood SafetyWater State