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Shangyuan Sang
Shangyuan Sang
Ningbo University
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Superheated steam
wheat flour
Enthalpy
Food science
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The contribution of superheated steam treatment of wheat flour to the cake quality
2021
Lwt - Food Science and Technology
Yongshuai Ma
Shangyuan Sang
Dan Xu
Yamei Jin
Chen Yisheng
Xueming Xu
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Citations (3)
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