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Effect of Emulsifier Diacetyl Tartaric Acid Ester of Mono- and Diglycerides (DATEM) and Enzyme Transglutaminase on Quality Characteristics of Rice Bran Croissants.
- Published in:
- International Journal of Food Studies, 2021, p. SI26, doi. 10.7455/ijfs/10.SI.2021.a3
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- Publication type:
- Article