Study on Relationship Between Dough Rheological Fermentation Characteristics and Steamed Bread Processing Quality

GAOXinmei, ZHAOYankun, GAOZhenxian, GUOJiabao, WANGWei, CAOQiao, LIUYanjun, ZHANGGuocong, BANJinfu, HEMingqi

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Chinese Agricultural Science Bulletin ›› 2025, Vol. 41 ›› Issue (36) : 157-164. DOI: 10.11924/j.issn.1000-6850.casb2024-0703

Study on Relationship Between Dough Rheological Fermentation Characteristics and Steamed Bread Processing Quality

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{{article.zuoZheEn_L}}. {{article.title_en}}. {{journal.qiKanMingCheng_EN}}. 2025, 41(36): 157-164 https://doi.org/10.11924/j.issn.1000-6850.casb2024-0703

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