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  1. Rheological, Antioxidative, and Sensory Properties of Chinese Alkaline Noodle Prepared with Regular and Whole Wheat Flour

    Article • International Journal of Food Engineering, January 2018, De Gruyter

    Sy-Yu Shiau

  2. Physicochemical Properties of Dough and Steamed Bread Made from Regular and Whole Wheat Flour

    Article • International Journal of Food Engineering, January 2016, De Gruyter

    Sy-Yu Shiau