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Effects of Whole Wheat Flour on Frozen Dough and Steamed Bread During Freeze-Thaw Cycles

Yan Li,Xi Qiu, Yuanfan Yao,Mingcong Fan,Haifeng Qian,Li Wang

LWT-FOOD SCIENCE AND TECHNOLOGY（2024）

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关键词
Whole wheat flour,Arabinoxylan,Steamed bread quality,Freeze-thaw
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