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About this Agricultural and Biological Sciences article
Comparative Study of Deterioration Procedure in Chemical-leavened Steamed Bread Dough Under Frozen Storage and Freeze/thaw Condition by Wang, Pei; Yang, Runqiang; Gu, Zhenxin; Xu, Xueming; Jin, Zhengyu is a Agricultural and Biological Sciences article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- Wang, Pei; Yang, Runqiang; Gu, Zhenxin; Xu, Xueming; Jin, Zhengyu
- Publisher
- Elsevier Science; Elsevier ; Elsevier BV (ISSN 0308-8146)
- Published
- 2017
- Language
- EN
- Field
- Agricultural and Biological Sciences (Life Sciences)
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