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Xinjiang Agricultural Sciences
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中文
Studies on the Dough Rheological Properties and Naan Quality of Wheat Germ-wheat Mixed Flour
MAO Hongyan, YU Ming, Zulipya Maimaiti
Xinjiang Agricultural Sciences . 2021, (
12
): 2191 -2199 . DOI: 10.6048/j.issn.1001-4330.2021.12.005
