Cite
HARVARD Citation
Zhao, Y. et al. (2023). Effect of phosphorylated long‐chain inulin on the dough rheology and steamed bread quality. International journal of food science & technology. pp. 730-740. [Online].
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Zhao, Y. et al. (2023). Effect of phosphorylated long‐chain inulin on the dough rheology and steamed bread quality. International journal of food science & technology. pp. 730-740. [Online].