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Exploring the Physicochemical Properties of Saltbush (Atriplex nummularia) Powder as a Novel Sustainable Food Ingredient: Impact on Wheat Flour Noodle Quality

Crossref DOI link: https://doi.org/10.1007/s11947-025-04094-z

Published Online: 2025-12-06

Published Print: 2026-01

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

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