Study on improvement effect and mechanism of hydroxypropyl methylcellulose on quality of frozen mochi dough

ZHANG Jiaping, LI Wenzhao, YU Pinglian, YAN Feng, YANG Xiaofei, CUI Yaxue

Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (12) : 226-235.

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Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (12) : 226-235. DOI: 10.13995/j.cnki.11-1802/ts.040654

Study on improvement effect and mechanism of hydroxypropyl methylcellulose on quality of frozen mochi dough

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 51(12): 226-235 https://doi.org/10.13995/j.cnki.11-1802/ts.040654

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