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The influence of water-soluble arabinoxylan on the rheological properties of model dough and the interfacial properties of imitation dough liquor

Tongtong Zhou; Yucong Zhang; Shiming Zhou; Qing Liu; Qianzhu Lin; Yihui Wang; Yueyue Yang; Chao Qiu; Aiquan Jiao; Zhengyu Jin
Food Chemistry · Vol. 483 · pp. 144307 · 2025
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Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2025-08-01
Publication Year2025
Volume483
Pages144307
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2025.144307
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1976-07-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/03088146
Publisher PageOpen Publisher Page
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