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Jiu-niang (rice wine) could be used as a natural enzyme cocktail for the improvement of bread quality.
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Lu Huang
Xiaohong Chen
Xin Rui
RSC Advances
Nanjing Agricultural University
Institute of Food Science & Technology
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Huang et al. (Sun,) studied this question.
www.synapsesocial.com/papers/69d9b82e5e5bcb4e3b837be5 — DOI: https://doi.org/10.1039/c6ra25805k