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    Effect of different ratios of wheat flour to black bean (Phaseolus vulgaris L.) flour on physicochemical properties and sensory acceptability of cooked noodle

    Effect of different ratios of wheat flour to black bean (Phaseolus vulgaris L.) flour on physicochemical properties and sensory acceptability of cooked noodle by Yahya, F., Xiang, Y.K., Zainol, M.K., Hasmadi Mamat

    Published 2022
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