The Effects of Three Modified Whole‐Grain Corn Flours on the Quality of European‐Style Bread

Fuente: Wiley Open Access

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Bibliographic Details
Main Authors:	Sun tianying, Wu zhuohao, Ren jian
Format:	Artículo Open Access
Published:	Wiley 2026
Subjects:	Food Science & Nutrition
Online Access:	Acceder al recurso
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