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Journal: Gels, 2025
Volume: 11
Number: 545

Article: Polydextrose Addition Improves the Chewiness and Extended Shelf-Life of Chinese Steamed Bread Through the Formation of a Sticky, Elastic Network Structure
Authors: by Chang Liu, Bing Dai, Xiaohong Luo, Hongdong Song and Xingjun Li
Link: https://www.mdpi.com/2310-2861/11/7/545

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