Improvement of the quality of steamed bread by...

Improvement of the quality of steamed bread by supplementation of wheat germ from milling process

Ma, Sen, Wang, Xiao-xi, Zheng, Xue-ling, Tian, Shuang-qi, Liu, Chong, Li, Li, Ding, Yan-fang
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Volume:
60
Language:
english
Journal:
Journal of Cereal Science
DOI:
10.1016/j.jcs.2014.07.010
Date:
November, 2014
File:
PDF, 622 KB
english, 2014
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