Effect of different quinoa whole flour additions on quality, gluten structure, and functional properties of wheat Chinese dried noodles

HE Ling, JIANG Hao, ZHANG Guoquan

Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (9) : 277-282.

PDF(5945 KB)
PDF(5945 KB)
Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (9) : 277-282. DOI: 10.13995/j.cnki.11-1802/ts.040120

Effect of different quinoa whole flour additions on quality, gluten structure, and functional properties of wheat Chinese dried noodles

    {{javascript:window.custom_author_en_index=0;}}
  • {{article.zuoZhe_EN}}
Author information +
History +

HeighLight

{{article.keyPoints_en}}

Abstract

{{article.zhaiyao_en}}

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations
{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 51(9): 277-282 https://doi.org/10.13995/j.cnki.11-1802/ts.040120

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

{{article.reference}}

Funding

RIGHTS & PERMISSIONS

{{article.copyrightStatement_en}}
{{article.copyrightLicense_en}}
PDF(5945 KB)

Accesses

Citation

Detail
Sections
Recommended
Powered by Beijing Magtech Co. Ltd,.

/

〈 〉