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Comparative study on the physicochemical and fermentation properties of dough with three fermentation modes under freeze–thaw cycles

Fuente: Wiley Open Access

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Dettagli Bibliografici
Autori principali:	Dongdong Xie, Xing Li, Jiaxin Zheng
Natura:	Artículo Open Access
Pubblicazione:	Wiley 2026
Soggetti:	Journal of the Science of Food and Agriculture
Accesso online:	Acceder al recurso
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