@article{deng_melnyk_luo_2023,  title={Substitution of wheat flour with modified potato starch affects texture properties of dough and the quality of fresh noodles},  volume={43},  ISSN={0101-2061},  url={https://doi.org/10.1590/fst.128222},  DOI={10.1590/fst.128222},  journal={Food Science and Technology},  publisher={Sociedade Brasileira de Ciência e Tecnologia de Alimentos},  author={DENG, Chunli and MELNYK, Oksana and LUO, Yanghe},  year={2023},  pages={e128222} }