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Journal: Foods, 2025
Volume: 14
Number: 346

Article: Enhancement of Dough Processing and Steamed Bread Quality with Modified Soybean Residue Dietary Fiber
Authors: by Jun Zhao, Wenlong Xie, Zhilong Chen, Yuqian Zheng and Sheng Li
Link: https://www.mdpi.com/2304-8158/14/3/346

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