Effect of wheat gluten on the quality of potato hot dry noodles

doi:10.13995/j.cnki.11-1802/ts.024407

XIONG Tian, HE Jianjun, CAI Fang, WANG Shaohua, SHI Jianbin, CAI Sha, SUI Yong, CHEN Xueling, FAN Chuanhui, MEI Xin

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (2) : 205-211.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (2) : 205-211. DOI: 10.13995/j.cnki.11-1802/ts.024407

Effect of wheat gluten on the quality of potato hot dry noodles

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(2): 205-211 https://doi.org/10.13995/j.cnki.11-1802/ts.024407

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Received	Revised	Published
2020-05-09	2020-09-01	2021-01-25
Issue Date
2021-02-07

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