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Journal: Gels, 2025
Volume: 11
Number: 353

Article: Polydextrose Reduces the Hardness of Cooked Chinese Sea Rice Through Intermolecular Interactions
Authors: by Chang Liu, Bing Dai, Xiaohong Luo, Hongdong Song and Xingjun Li
Link: https://www.mdpi.com/2310-2861/11/5/353

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