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Effects of fish skin collagen peptide and freezing on structure, rheology, water distribution, and digestibility of starch within wheat dough

Authors: Jiaxin Duan, Lijuan Wang, Hao Guo et al.

Publication: Food Hydrocolloids

Published: Apr 1, 2027

Source: Crossref

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Effects of fish skin collagen peptide and freezing on structure, rheology, water distribution, and digestibility of starch within wheat dough

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