Effect of cold fermentation on dough properties with different proportions of whole wheat flour

GUO Qianqian, ZHENG Wenqi, HONG Huichen, LI Chen, LU Lixia, XIONG Xiaohui

Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (20) : 129-135.

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Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (20) : 129-135. DOI: 10.13995/j.cnki.11-1802/ts.037619

Effect of cold fermentation on dough properties with different proportions of whole wheat flour

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2024, 50(20): 129-135 https://doi.org/10.13995/j.cnki.11-1802/ts.037619

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