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Effect of Waxy Wheat Flour Blends on the Quality of Chinese Steamed Bread

✍ Scribed by Peng QIN; Shun-he CHENG; Chuan-xi MA

Book ID: 118650614
Publisher: Elsevier Science
Year: 2007
Tongue: English
Weight: 634 KB
Volume: 6
Category: Article
ISSN: 1671-2927
DOI: 10.1016/s1671-2927(07)60173-4

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