Fine structures of added maltodextrin impact stability of frozen bread dough system
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Title
Fine structures of added maltodextrin impact stability of frozen bread dough system
Authors
Keywords
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Journal
CARBOHYDRATE POLYMERS
Volume 298, Issue -, Pages 120028
Publisher
Elsevier BV
Online
2022-08-28
DOI
10.1016/j.carbpol.2022.120028
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