三次醒面工艺对鲜湿面食用品质的影响
矫春苗, 胡中泽, 沈汪洋, 黄文晶, 蒲慧婷, 洪秀娟, 李一勃, 何韵然, 孙云杰, 赵红勤, 贾喜午
Effect of three-times dough resting on the edible quality of fresh and wet noodles
JIAO Chunmiao, HU Zhongze, SHEN Wangyang, HUANG Wenjing, PU Huiting, HONG Xiujuan, LI Yibo, HE Yunran, SUN Yunjie, ZHAO Hongqin, JIA Xiwu
食品与发酵工业
.
2022, (5): 213
-218
.
DOI: 10.13995/j.cnki.11-1802/ts.026932
