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2018•Shipin yanjiu yu kaifaRequires access

Effect of compound improver on the quality of frozen dough steamed bread.

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

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Key concepts: Steamed bread, Food science, Chemistry, Quality (philosophy), Epistemology, Philosophy

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Effect of compound improver on the quality of frozen dough steamed bread. — Research Paper | ScholarLens