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Journal: FoodsVolume: 13Number: 3840
Article: Pea-Protein-Stabilized Emulsion as a High-Performance Cryoprotectant in Frozen Dough: Effects on the Storage Stability and Baking Performance
  • Authors:
  • Diming Li1,
  • Youqing Shi2 and
  • Zhihan Ouyang2
  • et al.
Link: https://www.mdpi.com/2304-8158/13/23/3840

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