Study on quality of small baked bun based on different sucrose substitutes and its differential analysis

GU Tongyu, XIA Yixun, XU Feifei, LIU Fei, CHEN Maoshen, ZHONG Fang

Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (4) : 65-74.

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Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (4) : 65-74. DOI: 10.13995/j.cnki.11-1802/ts.038918

Study on quality of small baked bun based on different sucrose substitutes and its differential analysis

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 51(4): 65-74 https://doi.org/10.13995/j.cnki.11-1802/ts.038918

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