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《Journal of Anhui Agricultural Sciences》 2006-14
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Research Advance in the Steamed Bread Processing Quality of Wheat

HAN Zhan-jiang et al(Henan Institute of Science and Technology,Xinxiang,Henan 453003)  
In the thesis,recent progress in the research on the factors affecting the steamed bread processing quality of wheat was summarized.The result showed that it was necessary to improve the correlative research on genetic,culture regulation and process technique for good-quality wheat for the demand of people.
【Fund】: 河南省科技攻关项目(0524100006);; 河南科技学院重点科研项目(04126)资助
【CateGory Index】: TS213.2
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