Effect of adding extruded tartary buckwheat flour on the processing and noodle quality of the whole tartary buckwheat noodles

doi:10.13995/j.cnki.11-1802/ts.027785

HAN Cong, XING Junjie, GUO Xiaona, ZHU Kexue

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (3) : 212-218.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (3) : 212-218. DOI: 10.13995/j.cnki.11-1802/ts.027785

Effect of adding extruded tartary buckwheat flour on the processing and noodle quality of the whole tartary buckwheat noodles

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(3): 212-218 https://doi.org/10.13995/j.cnki.11-1802/ts.027785

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Received	Revised	Published
2021-04-18	2021-05-07	2022-02-15
Issue Date
2022-03-04

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