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Keyword [dough property]
Result: 1 - 5 | Page: 1 of 1
1.
Studies On Classification And Quality Evaluation Of Staple Chinese Steamed Bread
2.
The Effect Of Tannic Acid On Gluten Protein Structure, Dough Property And Bread Quality
3.
The Effect Of Glycinin, β-conglycinin, Soy Protein Isolate On Dough Properties And Steamed Bread Quality
4.
Studies On Effects Of Oxidized Starch On Dough Properties And Bread Qualities
5.
Effects Of Wheat Aleurone-rich Flour On The Dough Properties And Qualities Of Fresh Noodle
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