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Journal: Foods, 2024
Volume: 13
Number: 870
Article:
The Effect of Carboxymethyl Cellulose Sodium on the Proofing Tolerance and Quality of Frozen Dough Steamed Bread
Authors:
by
Si-Fan Liu, Ke-Xue Zhu and Xiao-Na Guo
Link:
https://www.mdpi.com/2304-8158/13/6/870
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