Cite
HARVARD Citation
Bai, N. et al. (2022). Effect of freeze-thaw cycles on the physicochemical properties and frying performance of frozen Youtiao dough. Food chemistry. p. . [Online].
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Bai, N. et al. (2022). Effect of freeze-thaw cycles on the physicochemical properties and frying performance of frozen Youtiao dough. Food chemistry. p. . [Online].