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Effect of degree of substitution of carboxymethyl cellulose sodium on the state of water, rheological and baking performance of frozen bread dough
Xin, Chen, Nie, Linjie, Chen, Hongliang, Li, Jing, Li, BinVolume:
80
Language:
english
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2018.01.030
Date:
July, 2018
File:
PDF, 1.39 MB
english, 2018