Effect of Partial Substitution of Wheat Flour with Kiwi Starch on Dough Rheology, Microstructure, the Quality Attributes and Shelf Life of Chinese Steamed Bread
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES（2024）
关键词
Chinese steamed bread,Kiwi starch,Rheology,Texture,Digestibility,Shelf life
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