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In this study, Chinese dried noodles (CHDNs) were fortified with unhulled flaxseed flour (UHFF) and hulled flaxseed flour (HFF). The effects on texture properties and antioxidant activity during different storage conditions were investigated. The quality of wheat noodles can be significantly enhanced when UHFF and HFF were determined as 5% and 10%, respectively. During storage under various conditions...