Citation: | GAO Chaofan, ZHOU Ying, WEI Wanqi, et al. Effect of Rice Bran Soluble Dietary Fiber on the Quality of Chinese Steamed Bread[J]. Science and Technology of Food Industry, 2022, 43(4): 59−64. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021060076. |
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