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http://dx.doi.org/10.1177/1082013213476076
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Relationship of dough thermomechanical properties with oil uptake, cooking and textural properties of instant fried noodles
- Neelam Gulia, BS Khatkar
- Food Science and Technology International, June 2013, SAGE Publications
- DOI: 10.1177/1082013213476076
