Preparation of Chinese Steamed Bread with Good Water‐Binding Capacity and Emulsibility

Publisher： John Wiley & Sons Inc

E-ISSN： 1745-4549|38|3|1289-1297

ISSN： 0145-8892

Source： JOURNAL OF FOOD PROCESSING AND PRESERVATION (ELECTRONIC), Vol.38, Iss.3, 2014-06, pp. : 1289-1297

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