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中文
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, (
05
): 92 -96 . DOI: 10.13995/j.cnki.11-1802/ts.2011.05.038
