Effects of ultrafine pulverized sweet potato residue cellulose on rheological properties of wheat doughs
ZHENG Wanqin, WEI Xiao, XIE Yong, LIU Xiong
Food and Fermentation Industries . 2020, (8): 192 -198 .  DOI: 10.13995/j.cnki.11-1802/ts.023076

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