Effects of two kinds of coarse cereals on baking properties and in vitro starch digestibility of pre-blent multigrain bread flour

HU Mengmeng, LIAO Zikang, LI Qiong, LIU Yongle, WANG Faxiang, WU Jinhong, LI Xianghong

Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (5) : 185-193.

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Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (5) : 185-193. DOI: 10.13995/j.cnki.11-1802/ts.030774

Effects of two kinds of coarse cereals on baking properties and in vitro starch digestibility of pre-blent multigrain bread flour

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2023, 49(5): 185-193 https://doi.org/10.13995/j.cnki.11-1802/ts.030774

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