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Keyword [gluten protein structure]
Result: 1 - 3 | Page: 1 of 1
1.
The Effect Of Tannic Acid On Gluten Protein Structure, Dough Property And Bread Quality
2.
Study On The Effects Of Highland Barley Flour On Dough Properties And Bread Qualities And Its Mechanisms
3.
Effect Of Sweet Potato Residue Cellulose With Different Particle Sizes On Dough And Bread Quality And Mechanistic Study
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