Study on the adaptability of quality characteristics of commercially available wheat flour to steamed bread processing

LI Zhen, YANG Jing, LIN Shunshun, REN Guangyue, ZHANG Debang, AI Zhilu, FAN Huiping

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (1) : 343-349.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (1) : 343-349. DOI: 10.13995/j.cnki.11-1802/ts.042286

Study on the adaptability of quality characteristics of commercially available wheat flour to steamed bread processing

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(1): 343-349 https://doi.org/10.13995/j.cnki.11-1802/ts.042286

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