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2010•Taiwān nóngyè huàxué yǔ shípǐn kēxuéRequires access

Characteristics of a variety of sweet potato flours and their effects on mixing dough properties.

Tseng KuoShu, Lin WeiHsuan, Wu Kunlun

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Key concepts: Food science, Mixing (physics), Chemistry, Quantum mechanics, Physics

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Characteristics of a variety of sweet potato flours and their effects on mixing dough properties. — Research Paper | ScholarLens