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Effects of egg powder on the structure of highland barley d..:
He, Yue
;
Wang, Aixia
;
Chen, Zhiying
...
International Journal of Biological Macromolecules. 240 (2023) - p. 124376 , 2023
Link:
https://doi.org/10.1016/j.ijbiomac.2023.124376
RT Journal T1 <Title>Effects of egg powder on the structure of highland barley dough and the quality of highland barley bread</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.ijbiomac.2023.124376&Exemplar=1&LAN=DE A1 He, Yue A1 Wang, Aixia A1 Chen, Zhiying A1 Nie, Mengzi A1 Xi, Huihan A1 Gong, Xue A1 Liu, Liya A1 Wang, Lili A1 Sun, Jing A1 Bai, Yajuan A1 Huang, Yatao A1 Sun, Peipei A1 Wang, Fengzhong A1 Tong, Li-Tao PB Elsevier BV YR 2023 SN 0141-8130 JF International Journal of Biological Macromolecules VO 240 SP 124376 LK http://dx.doi.org/https://doi.org/10.1016/j.ijbiomac.2023.124376 DO https://doi.org/10.1016/j.ijbiomac.2023.124376 SF ELIB - SuUB Bremen
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