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Contribution of common wheat protein fractions to dough properties and quality of northern-style Chinese steamed bread

✍ Scribed by Pingping Zhang; Zhonghu He; Dongsheng Chen; Yong Zhang; Oscar R. Larroque; Xianchun Xia


Book ID
113697796
Publisher
Elsevier Science
Year
2007
Tongue
English
Weight
186 KB
Volume
46
Category
Article
ISSN
0733-5210

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