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    Effects of Malt Flour and Ascorbic Acid Additions on Bread Baking Quality

    Effects of Malt Flour and Ascorbic Acid Additions on Bread Baking Quality by CHANG Liu, DUAN Xiao-liang, HONG Yu, XING Xiao-ting, ZHOU Gui-ying, SUN Hui

    Published 2021-01-01
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