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Use of two-stage dough mixing process in improving water distribution of dough and qualities of brea
[期刊论文] 作者：YIN Jian,CHENG Li,HONG Yan,LI,
来源：农业科学学报:英文版 年份：2021
The two-stage dough mixing process was innovated to improve the qualities of bread made from potato flour(PF) and wheat flour at a ratio of 1:1(w/w). The final...
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