Research progress on the effect and mechanism of food polysaccharides on properties of frozen dough

YANG Xue, GUO Jinying, LU Peng, CHENG Bo

Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (21) : 406-412.

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Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (21) : 406-412. DOI: 10.13995/j.cnki.11-1802/ts.038509

Research progress on the effect and mechanism of food polysaccharides on properties of frozen dough

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2024, 50(21): 406-412 https://doi.org/10.13995/j.cnki.11-1802/ts.038509

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