Concepedia
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Publications
1
Citations
77
H-Index
Active since
1995
Wei Dong is an author specializing in food oxidation, rheology, and dough rheology.
Publications per year
1995–1995
Effects of certain breadmaking oxidants and reducing agents on dough rheological properties
Wei Dong, R. C. Hoseney · 1995 · 77 citations
Agriculture, Biochemistry, Food Science +16
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