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Zhou Hongling
Zhou Hongling
Jiangnan University
Bound water
Glutenin
Gluten
Ice crystals
Volume (thermodynamics)
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Effect of static magnetic field on the quality of frozen bread dough
2022
Lwt - Food Science and Technology
Zhou Hongling
Yamei Jin
Tingting Hong
Na Yang
Bo Cui
Xueming Xu
Zhengyu Jin
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