Research on improvement effect and mechanism of compound improvers on quality of gluten-free buckwheat steamed bread

CHEN Cheng, CHEN Yifang, ZHAO Tao, LEI Ji

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (19) : 299-308.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (19) : 299-308. DOI: 10.13995/j.cnki.11-1802/ts.044544

Research on improvement effect and mechanism of compound improvers on quality of gluten-free buckwheat steamed bread

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(19): 299-308 https://doi.org/10.13995/j.cnki.11-1802/ts.044544

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