Cite
HARVARD Citation
Zhu, X. et al. (2022). Effect of carboxymethyl chitosan on the storage stability of frozen dough: State of water, protein structures and quality attributes. Food research international. p. . [Online].
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Zhu, X. et al. (2022). Effect of carboxymethyl chitosan on the storage stability of frozen dough: State of water, protein structures and quality attributes. Food research international. p. . [Online].