4 results on '"Choy, Ai-Ling"'
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2. Quality and antioxidant properties of instant noodles enhanced with common buckwheat flour
3. The effects of acetylated potato starch and sodium carboxymethyl cellulose on the quality of instant fried noodles
4. The effects of microbial transglutaminase, sodium stearoyl lactylate and water on the quality of instant fried noodles
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