Effects of highland barley varieties on rheological properties of reconstituted dough and the quality of noodles

DUAN Jiaojiao; QIN Xiaoli; JIN Jianbo; YE Zhengrong; YI Chuanhu; LIU Xiong

doi:10.13995/j.cnki.11-1802/ts.020602

DUAN Jiaojiao, QIN Xiaoli, JIN Jianbo, YE Zhengrong, YI Chuanhu, LIU Xiong

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (16) : 208-215.

PDF(2759 KB)

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (16) : 208-215. DOI: 10.13995/j.cnki.11-1802/ts.020602

Effects of highland barley varieties on rheological properties of reconstituted dough and the quality of noodles

{{article.zuoZhe_EN}}

Author information +

History +

HeighLight

Abstract

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations

{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(16): 208-215 https://doi.org/10.13995/j.cnki.11-1802/ts.020602

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

Funding

RIGHTS & PERMISSIONS

PDF(2759 KB)

Accesses

Citation

Detail

Sections

Recommended

Received	Published
2019-03-20	2019-08-25
Issue Date
2019-09-23

Please choose a citation manager

Content to export