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- W2366679903 abstract "The effects of soy protein isolate farina on physicochemical property of wheat flour dough and steamed bread were studied by adding protein isolate farina to wheat flour.The results showed that adding soy protein isolate farina to wheat flour could obviously improve the quality,stability,extensibility and resistance of flour dough.In addition,the quality of steamed bread was also improved,when adding soy protein isolate farina was about 3%,it could reach its best effect on the quality of steamed bread." @default.
- W2366679903 created "2016-06-24" @default.
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- W2366679903 date "2010-01-01" @default.
- W2366679903 modified "2023-09-23" @default.
- W2366679903 title "Study on the effects of soy protein isolate farina on physicochemical property of wheat flour dough and steamed bread" @default.
- W2366679903 hasPublicationYear "2010" @default.
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