不同藜麦全粉添加量对小麦挂面品质、面筋蛋白结构及功能特性的影响
何玲, 江昊, 张国权
Effect of different quinoa whole flour additions on quality, gluten structure, and functional properties of wheat Chinese dried noodles
HE Ling, JIANG Hao, ZHANG Guoquan
食品与发酵工业
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2025, (9): 277
-282
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DOI: 10.13995/j.cnki.11-1802/ts.040120
