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Bingxi Ren
Bingxi Ren
Sichuan University
Sensory system
Chemistry
Food science
Chromatography
Konjac glucomannan
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Effect of Konjac Glucomannan on Sensory, Physical and Thermal Properties of Mochi
2020
International Journal of Food Engineering
Bingxi Ren
Hong-Chen Xie
Lulu Guo
Kai Zhong
Yi-Na Huang
Hong Gao
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