TY  - JOUR 
T1  - Substitution of wheat flour with modified potato starch affects texture properties of dough and the quality of fresh noodles
JO  - Food Science and Technology
A1  - DENG, Chunli
A1  - MELNYK, Oksana
A1  - LUO, Yanghe
SN  - 0101-2061
UL  - 10.1590/fst.128222
VL  - 43 
Y1  - 2023
PB  - Brasil 
ER  -