Effects of starch types on rheological properties of reconstituted dough

WANG Yuyan, LIU Haibo, YANG Rong, CHEN Jing, LIU Xiong

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (3) : 112-118.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (3) : 112-118. DOI: 10.13995/j.cnki.11-1802/ts.017659

Effects of starch types on rheological properties of reconstituted dough

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(3): 112-118 https://doi.org/10.13995/j.cnki.11-1802/ts.017659

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