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2013•International Food Research JournalRequires access

Effects of maltodextrin and trehalose on the physical properties of Chinese steamed bread made from frozen doughs.

S. Sze-Yin, C. Lai-Hoong

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Key concepts: Maltodextrin, Food science, Trehalose, Steamed bread, Chemistry, Biochemistry, Spray drying, Chromatography

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Effects of maltodextrin and trehalose on the physical properties of Chinese steamed bread made from frozen doughs. — Research Paper | ScholarLens