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Appropriate amount of modified corn flour improves the structural and physicochemical properties of wheat dough

Mengdi Song1,2,3, Zhiqiang Fan1, Zhan Liang1

  • 1School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China.

Food Chemistry: X
|February 13, 2025
PubMed

Keywords:
Corn flourHot blanchingPropertiesSuperfine grindingWheat dough

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