Statistics for The Effects of Functional Ingredients and Frozen Storage on Wheat Dough and Bread Quality Studied Using Time-Domain Nuclear Magnetic Resonance, Dynamic Rheology, and Environmental Scanning Electron Microscopy.
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| The Effects of Functional Ingredients and Frozen Storage on Wheat Dough and Bread Quality Studied Using Time-Domain Nuclear Magnetic Resonance, Dynamic Rheology, and Environmental Scanning Electron Microscopy. | 7 |
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