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Lee YS, Lim NY, Lee KH. 2000. A study on the preparation and evaluation of dried noodle products made from composite flours arrowroot starch. Korean J Soc Food Sci 16(6):681- 687
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Park SI, Cho EJ. 2004. Quality characteristics of noodle added with chlorella extract. Korean J Food & Nutr 17(2):120-127
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