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Publications
1
Citations
15
H-Index
1
Active since
2025
Affiliations
University of Helsinki(Current)
Xuezhu Yang is an author at University of Helsinki specializing in firmness, biotechnology, and cheese texture modification.
Publications per year
2025–2025
1
1
Ching Jian, Xuezhu Yang, Fabio Tuccillo et al. · Food Hydrocolloids · 2025 · 15 citations · Full text
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