The effect of thawing time to frozen dough, the amount of ascorbic acid and α-amylase added to the formulation were in- vestigated for improving the quality of the pr[r]
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The effect of thawing time to frozen dough, the amount of ascorbic acid and α-amylase added to the formulation were in- vestigated for improving the quality of the pr[r]
Ngày đăng: 21/01/2021, 02:33
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