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Relationship of Protein Quantity, Quality and Dough Properties with Chinese Steamed Bread Quality

✍ Scribed by J. Zhu; S. Huang; K. Khan; L. O»Brien

Book ID: 112257162
Publisher: Elsevier Science
Year: 2001
Tongue: English
Weight: 97 KB
Volume: 33
Category: Article
ISSN: 0733-5210
DOI: 10.1006/jcrs.2000.0358

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