Effect of camellia oil gel on rheology, water distribution and microstructure of flour dough for crispy biscuits
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Published:2024-05
Issue:
Volume:117
Page:103912
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ISSN:0733-5210
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Container-title:Journal of Cereal Science
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language:en
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Short-container-title:Journal of Cereal Science
Author:
Zhang Yuanyuan,
Liu ChangORCID,
Wang Baogang
Reference23 articles.
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