Citation: | ZANG Liang, FU Baoshang, JIANG Pengfei, et al. Effect of Propylene Glycol Alginate on Storage Stability and Baking Properties of Frozen Whole Wheat Flour Dough[J]. Science and Technology of Food Industry, 2022, 43(21): 83−91. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022010044. |
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