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encies can be used to improve nutrient management on grazing system commercial dairy farms.Impacts of wheat flour substituted with various levels of Chinese yam (Dioscorea opposita Thunb.) flour (from 0% to 25%) on the dough rheological characteristics, gluten structure, baking performance, and antioxidant properties of bread were investigated. The water absorption increased significantly (p less then 0.05), while development time and stability decreased remarkably (p less then 0.05) as the proportion of yam flour increased. SEM results ind
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