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Subhra De

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De S, Chawla P, Dattatray A, Iqbal M, Goksen G, Dhull S, et al.
Food Chem X . 2024 Nov; 24:101900. PMID: 39507929
This study investigated the physicochemical, low glycemic index, and mineral uptake of functional noodles added with varying concentrations (0-10 %) of (also known as shiitake) powder. Noodles with 4 %...