Effects of oligosaccharides, sodium carboxymethyl cellulose and d‐allulose as a compound improver on the quality of sugar‐reduced bread

Fuente: Wiley Open Access

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Bibliographic Details
Main Authors:	Zirou Xiao, Shuang Wu, Hongshan Liang, Bin Li, Jing Li
Format:	Artículo Open Access
Published:	Wiley 2024
Subjects:	Journal of the Science of Food and Agriculture
Online Access:	Acceder al recurso
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