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Journal: FoodsVolume: 14Number: 1505
Article: Rheology, Moisture Distribution, and Retrogradation Characteristics of Dough Containing Peony Seed Oil and Quality of Corresponding Steamed Bread
  • Authors:
  • Ranhuixin Ma1,
  • Sihai Han1,2,* and
  • Jingzheng Song1
  • et al.
Link: https://www.mdpi.com/2304-8158/14/9/1505

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