Effects of chickpea flour on rheological properties of dough and the quality of composite noodles

ZHANG Ju; ZHONG Jinfeng; LEI Fan; QIN Xiaoli

doi:10.13995/j.cnki.11-1802/ts.016875

ZHANG Ju, ZHONG Jinfeng, LEI Fan, QIN Xiaoli

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (1) : 171-176.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (1) : 171-176. DOI: 10.13995/j.cnki.11-1802/ts.016875

Effects of chickpea flour on rheological properties of dough and the quality of composite noodles

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(1): 171-176 https://doi.org/10.13995/j.cnki.11-1802/ts.016875

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Received	Published
2018-01-21	2019-01-15
Issue Date
2019-02-01

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