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Keyword [potato steamed bread]
Result: 1 - 5 | Page: 1 of 1
1.
Effect Of Potato-Wheat Blend On Dough Quality
2.
The Effect Of Hydrocolloid On The Quality And In Vitro Digestion Of High Ratio Potato Steamed Bread
3.
Effects Of Different Sourdoughs On The Quality Of Potato Steamed Bread And The Preparation Of Composite Starter
4.
The Development Of Low GI Potato Steamed Bread And Its Effect On The In Vitro Digestion Release Of Procyanidins
5.
Process Optimization Of Starch And Sweet Potato Leaf Polyphenols Edible Film And Its Application In The Preservation Of Potato Steamed Bread
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