Effect of tartary buckwheat bran powder on dough characteristic and steamed bread quality

HAN Chang, LIN Jiangtao, YUE Qinghua, SU Dongmin

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (7) : 140-145.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (7) : 140-145. DOI: 10.13995/j.cnki.11-1802/ts.028870

Effect of tartary buckwheat bran powder on dough characteristic and steamed bread quality

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(7): 140-145 https://doi.org/10.13995/j.cnki.11-1802/ts.028870

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