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Rheofermentometer Fermentation and Breadmaking Characteristics of Dough Containing xylo-Oligosaccharide Hydrolyzate from Wheat Bran
作者单位：The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, International Exchange and Cooperation Program, Jiangnan University, Wuxi, Jiangsu, 214122, China[1]
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