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2018•Shipin yanjiu yu kaifaRequires access

Effect of processing technology on the quality of frozen dough steamed bread.

Zhong XianFeng, Huang WeiZhi, Guidong Huang, Tang SuTing, Wu ZiYing, Jiehua Feng

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Key concepts: Steamed bread, Food science, Quality (philosophy), Chemistry, Physics, Quantum mechanics

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Effect of processing technology on the quality of frozen dough steamed bread. — Research Paper | ScholarLens