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The Addition of α-cyclodextrin and γ-cyclodextrin Affect Quality of Dough and Prebaked Bread During Frozen Storage
PaperCitations, authors & open-access status
The Addition of α-cyclodextrin and γ-cyclodextrin Affect Quality of Dough and Prebaked Bread During Frozen Storage is a paper indexed in ScholarIQ from OpenAlex. ScholarIQ records 21 citations, 2019 year and gold oa status.
21
Citations
2019
Year
gold
OA Status