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FOOD SCIENCE  2013, Vol. 34 Issue (23): 20-24    DOI: 10.7506/spkx1002-6630-201323005
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Effects of Heat Treatment on the Quality of Waxy Dough and Bread
SHANG Shan1,HUANG Wei-ning1,*,JIA Chun-li1,WANG Feng2,RAYAS-DUARTE Patricia3
1. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China;2. MagiBake International Co. Ltd.,
Wuxi 214131, China;3. Food and Agricultural Products Research Center, Oklahoma State University, Stillwater OK 74078-6055, USA
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