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, (12): 226 -235 .  DOI: 10.13995/j.cnki.11-1802/ts.040654

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