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The impact of component interactions on fried flour products: synergistic regulation through dough mixing, resting and frying stages — M Y Li (2026) | RDL Network
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The impact of component interactions on fried flour products: synergistic regulation through dough mixing, resting and frying stages
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The impact of component interactions on fried flour products: synergistic regulation through dough mixing, resting and frying stages
Article
2026
en
Authors
+6 more
ML
M Y Li
GH
Guifang Huang
HC
Hao Cheng
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