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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Abstract