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Effects of red kidney bean polysaccharide on the physicochemical properties of frozen dough and the resulting steamed bread quality by Zhouya Bai, Yunhui Zhang, Hongyan Li, Jinying Guo, Chi Zhang, Xingguo Li, Mengyuan Geng, Honglin Lan, Denglin Luo, Sihai Han
Published 2024-06-01
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