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Journal: Processes, 2021
Volume: 9
Number: 1131
Article:
Effects of Different Amylose Contents of Foxtail Millet Flour Varieties on Textural Properties of Chinese Steamed Bread
Authors:
by
Shaohui Li, Wei Zhao, Guang Min, Pengliang Li, Aixia Zhang, Jiali Zhang, Yunting Wang, Yingying Liu and Jingke Liu
Link:
https://www.mdpi.com/2227-9717/9/7/1131
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