Effect of multidirectional sheeting technique of mechanical bionic kneading on quality of dough and Chinese steamed bread

PAN Zhili, ZHAO Yingran, BAI Yibo, AI Zhilu, LI Beibei

Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (16) : 23-29.

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Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (16) : 23-29. DOI: 10.13995/j.cnki.11-1802/ts.038908

Effect of multidirectional sheeting technique of mechanical bionic kneading on quality of dough and Chinese steamed bread

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2024, 50(16): 23-29 https://doi.org/10.13995/j.cnki.11-1802/ts.038908

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