Effect of diacylglycerol on characteristics of dough and quality of bread

CHEN Yongying, CAO Jiabao, WANG Xia, LU Baoxin

Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (18) : 107-114.

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Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (18) : 107-114. DOI: 10.13995/j.cnki.11-1802/ts.039702

Effect of diacylglycerol on characteristics of dough and quality of bread

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2024, 50(18): 107-114 https://doi.org/10.13995/j.cnki.11-1802/ts.039702

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