Effects of Extruded Soy Protein on the Quality of Chinese Steamed Bread
Published 2016 View Full Article
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Title
Effects of Extruded Soy Protein on the Quality of Chinese Steamed Bread
Authors
Keywords
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Journal
Journal of Chemistry
Volume 2016, Issue -, Pages 1-8
Publisher
Hindawi Limited
Online
2016-06-30
DOI
10.1155/2016/3691523
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