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Effects of Respective Additions of Octenyl Succinic Anhydride Modified Starches from Different Sources on Physical Properties of Flour and Textual and Sensory Properties of Processed Quick-frozen Dumpling Wrappers
SONG Xiao-yan，LI Zhen，YANG Nian，AI Zhi-lu
FOOD SCIENCE . 2010, (17): 182 -185 .  DOI: 10.7506/spkx1002-6630-201017042

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