Effect of adding wheat farina with different particle sizes on dough characteristics and dried noodles quality

ZHOU Huichao; LIU Chong; ZHENG Xueling

doi:10.13995/j.cnki.11-1802/ts.033413

ZHOU Huichao, LIU Chong, ZHENG Xueling

Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (22) : 86-93.

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Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (22) : 86-93. DOI: 10.13995/j.cnki.11-1802/ts.033413

Effect of adding wheat farina with different particle sizes on dough characteristics and dried noodles quality

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2023, 49(22): 86-93 https://doi.org/10.13995/j.cnki.11-1802/ts.033413

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Received	Revised
2022-08-23	2022-09-19
Issue Date
2023-12-25

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