Rheological Characteristics of Black Wheat Dough and Effects of Flour Blending on Quality of Steamed Bun and Bread

YANGLijuan, RENXingxu, ZHOUSiyuan, LIYongzhen, MAHuaping

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Chinese Agricultural Science Bulletin ›› 2024, Vol. 40 ›› Issue (36) : 147-155. DOI: 10.11924/j.issn.1000-6850.casb2023-0772

Rheological Characteristics of Black Wheat Dough and Effects of Flour Blending on Quality of Steamed Bun and Bread

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{{article.zuoZheEn_L}}. {{article.title_en}}. {{journal.qiKanMingCheng_EN}}. 2024, 40(36): 147-155 https://doi.org/10.11924/j.issn.1000-6850.casb2023-0772

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