Items where Author is "Le, N. P."

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Le, N. P. and Tran, T. T. T. and Ton, N. M. N. and Le, V. V. M. (2023) Effects of transglutaminase treatment on cooking quality, textural properties, and overall acceptability of high fibre pasta incorporated with pennywort residue. International Food Research Journal (Malaysia), 30. pp. 1572-1581. ISSN 2231 7546

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