Research progress of biotechnology in quality improvement of whole wheat steamed bread

ZOU Jikang, GAO Kun, LIU Yanxiang, LIU Chun, TAN Bin

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (4) : 411-419.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (4) : 411-419. DOI: 10.13995/j.cnki.11-1802/ts.043279

Research progress of biotechnology in quality improvement of whole wheat steamed bread

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(4): 411-419 https://doi.org/10.13995/j.cnki.11-1802/ts.043279

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