The effect of water absorption speed of wheat flour on dough characteristics and quality of steamed bread

LIN Jiangtao, GUO Xiaodan, SU Dongmin

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (8) : 40-45.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (8) : 40-45. DOI: 10.13995/j.cnki.11-1802/ts.025585

The effect of water absorption speed of wheat flour on dough characteristics and quality of steamed bread

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(8): 40-45 https://doi.org/10.13995/j.cnki.11-1802/ts.025585

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