Comparison of rheological properties of dough and antistaling characteristics of Chinese Steamed Bread containing β-glucan from yeast or oat

Li-Hua Pan, Shui-Zhong Luo, Fei Liu, Jian-ping Luo
  • Cereal Chemistry, January 2018, Wiley
  • DOI: 10.1002/cche.10020
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http://dx.doi.org/10.1002/cche.10020

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