Changes in physicochemical and structural characteristics of wheat starch during dough fermentation and bread baking

CHEN Jinfeng, LI Min, CUI Yanli, ZHANG Shenggui

Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (14) : 126-131.

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Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (14) : 126-131. DOI: 10.13995/j.cnki.11-1802/ts.033024

Changes in physicochemical and structural characteristics of wheat starch during dough fermentation and bread baking

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2023, 49(14): 126-131 https://doi.org/10.13995/j.cnki.11-1802/ts.033024

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