Effects of fish skin collagen peptide on physicochemical properties of frozen dough and quality and antioxidant activity of steamed bread
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High-end Foreign Experts Recruitment Plan of China
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Elsevier BV
Reference59 articles.
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1. Insight into konjac glucomannan-retarding deterioration of steamed bread during frozen storage: Quality characteristics, water status, multi-scale structure, and flavor compounds;Food Research International;2024-11
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