Rheological properties of compound modified corn flour batter and its influence on the quality of the prepared chiffon cake

WU Siqi, YUAN Yuxue, SONG Chunli, REN Jian

Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (11) : 299-306.

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Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (11) : 299-306. DOI: 10.13995/j.cnki.11-1802/ts.040447

Rheological properties of compound modified corn flour batter and its influence on the quality of the prepared chiffon cake

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 51(11): 299-306 https://doi.org/10.13995/j.cnki.11-1802/ts.040447

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