Effects of different quality wheat flour on noodle quality in Hetao area

doi:10.13995/j.cnki.11-1802/ts.025872

YONG Yaping, WANG Jilite, LI Yunling, GAO Cuixia, WANG Yanru, SU Jing

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (16) : 226-232.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (16) : 226-232. DOI: 10.13995/j.cnki.11-1802/ts.025872

Effects of different quality wheat flour on noodle quality in Hetao area

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(16): 226-232 https://doi.org/10.13995/j.cnki.11-1802/ts.025872

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Received	Revised	Published
2020-10-13	2021-02-23	2021-08-25
Issue Date
2021-09-10

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