Study of the mechanism of improvement due to waxy wheat flour addition on the quality of frozen dough bread - Concepedia

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Study of the mechanism of improvement due to waxy wheat flour addition on the quality of frozen dough bread

27

Citations

24

References

2017

Year

Chunli Jia, Wendan Yang, Zixuan Yang, Jacob Ojobi Omedi

Journal of Cereal Science

Flour AdditionFrozen Dough BreadGrain Quality

References

	Year	Citations

Page 1