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Cited article:

Effect of polysaccharide on rheology of dough, microstructure, physicochemical properties and quality of fermented hollow dried noodles

Zhiyuan Hu, Wanxue Guo, Chong Liu, Xiaojian Wang, Jing Hong, Mei Liu, Binghua Sun and Xueling Zheng
LWT 200 116214 (2024)
https://doi.org/10.1016/j.lwt.2024.116214

Effect of guar gum and egg addition on characteristics of noodle analog made from rice flour

Yuniwaty Halim, Diandra Tirta Kusuma, Hardoko Hardoko and Ratna Handayani
Food Science and Technology International (2023)
https://doi.org/10.1177/10820132231211928