Effect of Adding Green Wheat Flour on the Dough of Steamed Bread and Structure of Its Gluten Protein
ZHANG Kang-yi
KANG Zhi-min
WANG Ji-hong
GAO Ling-ling
WEN Qing-yu
GUO Dong-xu
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Publication Date：2019-01-01
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：8( 82-88,162 )