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    Comparison of Two Soy Globulins on the Dynamic-Mechanical Properties of the Dough and the Quality of Steamed Bread

    Comparison of Two Soy Globulins on the Dynamic-Mechanical Properties of the Dough and the Quality of Steamed Bread by Xue-Li Gao, Fu-Sheng Chen, Li-Fen Zhang, Guan-Hao Bu, Ming-Tao Fan

    Published 2016-01-01
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