Effect of superfine grinding on physicochemical properties, functional and structure characteristics of jujube powder

doi:10.13995/j.cnki.11-1802/ts.028570

XIA Xiaoxia, KOU Fubing, XUE Ailian, LEI Xiaojuan, ZHAO Jichun, ZENG Kaifang, MING Jian

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (12) : 37-45.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (12) : 37-45. DOI: 10.13995/j.cnki.11-1802/ts.028570

Effect of superfine grinding on physicochemical properties, functional and structure characteristics of jujube powder

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(12): 37-45 https://doi.org/10.13995/j.cnki.11-1802/ts.028570

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Received	Revised	Published
2021-07-06	2021-08-02	2022-06-25
Issue Date
2022-07-15

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