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Journal: Foods, 2025
Volume: 14
Number: 346
Article:
Enhancement of Dough Processing and Steamed Bread Quality with Modified Soybean Residue Dietary Fiber
Authors:
by
Jun Zhao, Wenlong Xie, Zhilong Chen, Yuqian Zheng and Sheng Li
Link:
https://www.mdpi.com/2304-8158/14/3/346
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