Effect of three-times dough resting on the edible quality of fresh and wet noodles

JIAO Chunmiao, HU Zhongze, SHEN Wangyang, HUANG Wenjing, PU Huiting, HONG Xiujuan, LI Yibo, HE Yunran, SUN Yunjie, ZHAO Hongqin, JIA Xiwu

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (5) : 213-218.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (5) : 213-218. DOI: 10.13995/j.cnki.11-1802/ts.026932

Effect of three-times dough resting on the edible quality of fresh and wet noodles

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(5): 213-218 https://doi.org/10.13995/j.cnki.11-1802/ts.026932

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