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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (1) : 343-349. DOI: 10.13995/j.cnki.11-1802/ts.042286 Study on the adaptability of quality characteristics of commercially available wheat flour to steamed bread processing {{javascript:window.custom_author_en_index=0;}} {{article.zuoZhe_EN}} Author information History Download Citations {{article.zuoZheEn_L}}. {{article.title_en}}[J].
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