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[会议论文] 作者：Xingyang Lin,Hong Zhang,Guangqing Lou,Rongsheng Ruan,Rongbi Zhu,
来源：第十四届世界食品科技大会 年份：2008
The formation of dough is a key process in industrial flour processing and dough quality directly affects the quality of final products.Many factors,such as the chemical composition of the flour,addit...
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