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Effect of Soy Fibre on the Rheological Properties of Dough
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TS214.01

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    Abstract:

    Soybean curd byproduct Douzha(soy fibre)was used to substitute part of wheat flour. The effect of dietary fibre on dough rheological properties was investigated.

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Qian Jianya, Ding Xiaoling. Effect of Soy Fibre on the Rheological Properties of Dough[J]. Journal of Food Science and Biotechnology,1996,15(3).

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