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Elsevier, Journal of Cereal Science, (106), p. 103500, 2022

DOI: 10.1016/j.jcs.2022.103500

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Enhancing the fermentation performance of frozen dough by ultrasonication: Effect of starch hierarchical structures

This paper was not found in any repository, but could be made available legally by the author.
This paper was not found in any repository, but could be made available legally by the author.

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