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Journal: ProcessesVolume: 9Number: 1131
Article: Effects of Different Amylose Contents of Foxtail Millet Flour Varieties on Textural Properties of Chinese Steamed Bread
  • Authors:
  • Shaohui Li1,2,3,
  • Wei Zhao1,2,3 and
  • Guang Min4
  • et al.
Link: https://www.mdpi.com/2227-9717/9/7/1131

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