Effects of Xylose Content on Rheological Properties of Flour Dough and Bread Properties
Guo Meng-meng, Ren Ling-ling, Du Jin-hua, Xiao Lin, Qin Shu-lin, Wang Cong
Food and Fermentation Industries ›› 2011, Vol. 37 ›› Issue (05) : 92-96.
Effects of Xylose Content on Rheological Properties of Flour Dough and Bread Properties
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