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Effects of methyl cellulose-based coating on physiochemical properties and chemical hazards of Chinese fried dough cake during storage

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY [2021]
Lipeng Han, Ye He, Shujie Wang, Weiwei Cheng, Lukai Ma, Guoqin Liu, Dongxue Han, Li Niu
[10.1111/ijfs.15056]
MATERIALS

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