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Effect of <i>Eucommia ulmoides</i> leaf powder substitution on dough physicochemical properties and dried noodle quality.

Food Chem X · 2025 · PMC12681766 · PMID 41362320

Europe PMCDOI
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showed a trendno p-value reported
A 21 % showed a trend of first increasing and then decreasing, whereas A 22 % exhibited the opposite trend to A 21 %.

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