The relationship between the quality of wheat flour and the characteristics of chongqing noodles

ZHANG Shuai, TONG Fang, LEI Wen, SHUAI Tiangang, ZHONG Geng

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (4) : 158-166.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (4) : 158-166. DOI: 10.13995/j.cnki.11-1802/ts.017945

The relationship between the quality of wheat flour and the characteristics of chongqing noodles

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(4): 158-166 https://doi.org/10.13995/j.cnki.11-1802/ts.017945

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