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February 9, 2024FoodsOpen Access

Study on the Quality Variation and Internal Mechanisms of Frozen Oatmeal Cooked Noodles during Freeze–Thaw Cycles

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XCXianhui ChangHLHairong LiuKZKun Zhuang

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Chang et al. (2024) studied this question.

synapsesocial.com/papers/68e7a328b6db64358770bea8https://doi.org/10.3390/foods13040541
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