SHRESTHA, P.; RAI, K. P.; ANAL, A. K. Interactions of Bio-macromolecules During Processing of Instant Asian Noodles: A Review. Journal of Food Science and Technology Nepal, [S. l.], v. 9, p. 1–10, 2016. DOI: 10.3126/jfstn.v9i0.16197. Disponível em: https://www.nepjol.info/index.php/JFSTN/article/view/16197. Acesso em: 21 may. 2024.