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Journal: Foods, 2020
Volume: 9
Number: 9

Article: Influence of Rice Flour, Glutinous Rice Flour, and Tapioca Starch on the Functional Properties and Quality of an Emulsion-Type Cooked Sausage
Authors: by Jailson Pereira, Hongyan Hu, Lujuan Xing, Wangang Zhang and Guanghong Zhou
Link: https://www.mdpi.com/2304-8158/9/1/9

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