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Journal: Foods, 2021
Volume: 10
Number: 2052

Article: Effects of Tartary Buckwheat Bran Flour on Dough Properties and Quality of Steamed Bread
Authors: by Sheng Zhang, Si Chen, Sheng Geng, Changzhong Liu, Hanjun Ma and Benguo Liu
Link: https://www.mdpi.com/2304-8158/10/9/2052

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