Effect of different milling method on that quality of whole black wheat flour and biscuits

CHANG Xiaoke, TIAN Xiaoling, LIN Shunshun, LI Mengqin, TIAN Zhengzheng, GAO Enhong

Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (21) : 266-272.

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Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (21) : 266-272. DOI: 10.13995/j.cnki.11-1802/ts.037969

Effect of different milling method on that quality of whole black wheat flour and biscuits

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2024, 50(21): 266-272 https://doi.org/10.13995/j.cnki.11-1802/ts.037969

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