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The Effects of Carboxymethyl Cellulose Impregnation on the Texture and Rehydration Properties of nata de coco Noodles

Crossref DOI link: https://doi.org/10.1007/s11483-025-09987-2

Published Online: 2025-06-21

Published Print: 2025-09

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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