Published in
American Association of Cereal Chemists, Cereal Chemistry, 2(97), p. 226-234, 2019
DOI: 10.1002/cche.10238
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Influence of potato pulp on gluten network structure in wheat dough and steamed bread
Journal article published in 2019 by
Yanfei Cao,
Zhe Yang,
Haijing Zhang,
Peng Guo,
Shuang Dong,
Hongjun Li 
This paper was not found in any repository, but could be made available legally by the author.
Full text: Unavailable
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