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Journal: Foods, 2020
Volume: 9
Number: 1698

Article: Effect of Barley Antifreeze Protein on Dough and Bread during Freezing and Freeze-Thaw Cycles
Authors: by Xiangli Ding, Tingting Li, Hui Zhang, Chengran Guan, Jianya Qian and Xiaoyan Zhou
Link: https://www.mdpi.com/2304-8158/9/11/1698

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