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Item Statistics

Effect of pre-emulsified soybean oil as a fat replacer on the physical and sensory attributes of reduced-fat filling in steamed buns

RepositoryUniversity of Queensland [UQ eSpace]
URL
Author(s)Li, Kun; Zhang, Min; Bhandari, Bhesh; Li, Linlin; Yang, Chaohui
Item TypeArticle
JournalJournal of Food Process Engineering, Print_ISSN:0145-8876, Online_ISSN:1745-4530, DOI:10.1111/(ISSN)1745-4530
DOIhttps://doi.org/10.1111/jfpe.13306

Usage Date Range

     

Reporting Period Total Apr-2021 May-2021 Jun-2021 Jul-2021 Aug-2021 Sep-2021 Oct-2021 Nov-2021 Dec-2021
7 1 0 1 1 0 1 0 2 1

Average downloads per month for selected period: 0.8

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