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Huping Duan
Huping Duan
Northwest A&F University
steamed bread
wheat flour
Food science
Chewiness
group structure
1
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Influence of flaxseed flour as a partial replacement for wheat flour on the characteristics of Chinese steamed bread
2020
RSC Advances
Tingting Liu
Huping Duan
Xiaohui Mao
Xiuzhu Yu
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