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

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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