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Effect of Kneading and Brushing on the Physicochemical Properties of “Dojo Hachiya” Dried Persimmon

Crossref DOI link: https://doi.org/10.1007/s11947-020-02444-7

Published Online: 2020-04-18

Published Print: 2020-05

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

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