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Developing an innovative textural structure for semi-volume breads based on interaction of spray-dried yogurt powder and jujube polysaccharide
Sharafi, Saeedeh, Yousefi, Shima, Faraji, AlirezaVolume:
104
Language:
english
Journal:
International Journal of Biological Macromolecules
DOI:
10.1016/j.ijbiomac.2017.06.126
Date:
November, 2017
File:
PDF, 918 KB
english, 2017