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2006•Journal of Cereal ScienceRequires access

Effects of different milling methods on flour quality and performance in steamed breadmaking

Sun Lijuan, Zhou Gui-ying, Zhi Guoan, Zaigui Li

Open publisher page 55 citations

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Key concepts: Steamed bread, Food science, Gluten, Falling Number, Wheat flour, Particle size, Starch, Chemistry

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