Effect of processing methods on quality of tartary buckwheat flour-containing bread

HUANG Shengbo, ZHANG Yao, YU Yue, GUO Yuanxin, ZHANG Zhihong, WANG Dongxu, GUAN Huanan, ZHANG Yanjie, YU Yongjian

Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (13) : 198-203.

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Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (13) : 198-203. DOI: 10.13995/j.cnki.11-1802/ts.036345

Effect of processing methods on quality of tartary buckwheat flour-containing bread

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2024, 50(13): 198-203 https://doi.org/10.13995/j.cnki.11-1802/ts.036345

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