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Title	Type	Issue Date
Textural, cooking quality, and sensory evaluation of gluten-free noodle made from breadfruit, konjac, or pumpkin flour International Food Research Journal (Malaysia), 21 (4), p. 1623-1627 Muchlis, M; Khoiri, A; Zeni, N.F; Lisdayana, N; Purwandari, U; Fauziyah, E; Noriandita, B	Journal Contribution	2014

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