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Physical properties and three-dimensional X-ray computed tomography-based structure analysis of the influence of baking conditions and cultivar differences on pre-frozen-baking (PFB)-treated sweet potatoes

Crossref DOI link: https://doi.org/10.1007/s11694-025-03999-9

Published Online: 2026-01-22

Published Print: 2026-04

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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