Effect of stirring intensity on dough characteristics and baking quality

YANG Xiaofei, LI Wenzhao, ZHANG Jiaping, CUI Yaxue, YAN Feng

Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (9) : 283-289.

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Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (9) : 283-289. DOI: 10.13995/j.cnki.11-1802/ts.040081

Effect of stirring intensity on dough characteristics and baking quality

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 51(9): 283-289 https://doi.org/10.13995/j.cnki.11-1802/ts.040081

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