Citation: | YE Wenjun, WANG Liping, YE Guodong, et al. Comparative Study on the Quality of Whole Wheat Flour Steamed Bread Backfilled with Different Modified Bran[J]. Science and Technology of Food Industry, 2023, 44(10): 20−26. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020060188 |
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