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Journal: Foods, 2022
Volume: 11
Number: 2253

Article: Fortification of Chinese Steamed Bread with Glycyrrhizauralensis Polysaccharides and Evaluation of Its Quality and Performance Attributes
Authors: by Dongqi Guo, Xiuxiu Yin, Huan Cheng, Jianle Chen and Xingqian Ye
Link: https://www.mdpi.com/2304-8158/11/15/2253

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