Citation: | FU Wenqian, BAI Yujia, WANG Kaisheng, et al. Effects of Drying Methods on Drying Characteristics, Quality and Microstructure of Xinjiang Instant Dough Slice in Soup [J]. Science and Technology of Food Industry, 2022, 43(7): 170−180. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021060251. |
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