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fan ting jia
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Effect of superheated steam treatment on the lipid stability of whole wheat flour.
Food Chem. 2021 Nov 30;363:130333. doi: 10.1016/j.foodchem.2021.130333. Epub 2021 Jun 9.
Food Chem. 2021.
PMID: 34139517
Effect of Superheated Steam Treatment on the Lipid Stability of Dried Whole Wheat Noodles during Storage.
Jia WT, Yang Z, Guo XN, Zhu KX.
Jia WT, et al.
Foods. 2021 Jun 11;10(6):1348. doi: 10.3390/foods10061348.
Foods. 2021.
PMID: 34207984
Free PMC article.
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