Evaluation of functional protein combinations and cooking characteristics of gluten-free noodles made from ‘Baromi2' floury rice
2025 · LWT · 0 citations
https://doi.org/10.1016/j.lwt.2025.118723
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Seah Oh is an academic researcher from Rural Development Administration. The author has contributed to research in topics: Food composition and properties & Probiotics and Fermented Foods & Proteins in Food Systems.
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