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Enhancing the Rehydration Process of Dried Shirataki Noodles Prepared from Porang (Amorphophallus muelleri blume) Flour Using Glucose as an Osmosing Agent: Effects of Osmosing Temperatures and Times

Crossref DOI link: https://doi.org/10.1007/s42853-025-00275-y

Published Online: 2025-09-11

Published Print: 2025-11

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

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