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Keyword [Dough rheological properties]
Result: 1 - 6 | Page: 1 of 1
1.
Effect Of Wheat Protein And Starch On Dough Rheological Properties And Processing Qualities
2.
Effect Of Resistant Starch On Dough Rheological Properties And Processing Qualities
3.
Analyze Of Wx Gene Effect On Dough Rheological Properties Using Wheat RIL Lines
4.
Study Of The Influence Of Protein Components On Quality Of The Specific Dumpling-Flour
5.
Study On Gel Characteristics And Dough Rheological Properties Of Acorn Of Quercus Mongolia
6.
Genome-wide Association Analysis Of Main Starch Quality And Dough Rheological Properties In Wheat
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