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    Appropriate amount of modified corn flour improves the structural and physicochemical properties of wheat dough

    Appropriate amount of modified corn flour improves the structural and physicochemical properties of wheat dough by Mengdi Song, Zhiqiang Fan, Zhan Liang, Shihong Wang, Xing Zhang, Youqiang Pei, Haiyan Gao, Jie Zeng

    Published 2025-01-01
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