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

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.

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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

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{{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

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

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