[Elsevier] Food Hydrocolloids

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Title of the : Superheated steam-treated wheat flour for the preparation of low-fat short dough biscuits: Effects on dough characteristics and biscuit quality

Authors names: Chang Han, aXuepan Qi a, [size=1em]Yamei Jin a b, [size=1em]Na Yang a b, [size=1em]Dan Xu a b, [size=1em]Fengfeng Wu a b, [size=1em]Xueming Xu a

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