Static magnetic field improvement of the quality of rice dumpling subjected to freeze-thaw cycles: Roles of phase transition of water and changes in structural and physicochemical properties of glutinous rice powder
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Title
Static magnetic field improvement of the quality of rice dumpling subjected to freeze-thaw cycles: Roles of phase transition of water and changes in structural and physicochemical properties of glutinous rice powder
Authors
Keywords
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Journal
FOOD RESEARCH INTERNATIONAL
Volume -, Issue -, Pages 113663
Publisher
Elsevier BV
Online
2023-11-05
DOI
10.1016/j.foodres.2023.113663
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