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Effects of fish skin collagen peptide on physicochemical properties of frozen dough and quality and antioxidant activity of steamed bread

Peiyao Li; Jinying Guo; Can Lu; Chonghui Yue; Ping Wang
Food Hydrocolloids · Vol. 157 · pp. 110420 · 2024
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Bibliographic Information

JournalFood Hydrocolloids
PublisherElsevier
Publication Date2024-12-01
Publication Year2024
Volume157
Pages110420
Document TypeJournal Article
eISSN0268-005X
DOI10.1016/j.foodhyd.2024.110420
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1986-09-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/0268005X
Publisher PageOpen Publisher Page
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