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Improvement of cooking and textural properties of rice flour-soy protein isolate noodles stabilised with microbial transglutaminase and glucono-δ-lactone and dried using superheated steam.
- Published in:
- Food Science & Technology International, 2023, v. 29, n. 8, p. 799, doi. 10.1177/10820132221121169
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- Article