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[会议论文] 作者：Xian-yu LI,Qi-bo ZOU,Wei-ning HUANG,
来源：第十四届世界食品科技大会 年份：2008
The influences oftrehalose,shortening,salt,lactic acid and dough temperature on rheoferment characteristics of frozen sweet dough were investigated by Chopin rheofermentometer F3.The results obtained...
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